Name: Devilled tomatoes on toast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 40.00 gm mango chutney; 24.40 gm Worcestershire sauce; 23.40 gm wholegrain mustard; 42.00 gm lemon juice; 18.20 gm extra virgin olive oil; 500g grape tomatoes; 40.00 ml finely chopped fresh chives; 8 slices crusty grain bread, toasted; 158.40 gm smooth ricotta

Devilled tomatoes on toast

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Tomatoes steal the show on this delicious avocado toast.

Ingredients:

40.00 gm mango chutney
24.40 gm Worcestershire sauce
23.40 gm wholegrain mustard
18.20 gm extra virgin olive oil
500g grape tomatoes
40.00 ml finely chopped fresh chives
8 slices crusty grain bread, toasted
158.40 gm smooth ricotta

Instructions:

In a jug, mix together mango chutney, Worcestershire sauce, mustard, and lemon juice.
In a large frying pan over medium-high heat, heat oil. Cook tomatoes and stir for 3 minutes until they just start to brown. Add 1/3 cup cold water and continue to cook and stir for 1 minute until tomatoes soften slightly.
Pour in the flavorful chutney mixture and cook while stirring for 2 minutes, or until the sauce thickens and the tomatoes begin to soften. Toss in half of the fresh chives, then set the mixture aside.
Place 2 slices of toast on each plate and generously spread with creamy ricotta cheese. Layer with ripe tomatoes and their delicious pan juices. Finish with a sprinkle of fresh chives, a pinch of salt, and a crack of black pepper. Serve and enjoy!

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