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Roasted tomato and lemon ricotta bruschetta
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
"Ricotta-infused tomato bruschetta with bold spices for a memorable twist."
Ingredients:
  • 400g tomato medley
  • 56.88 gm extra virgin olive oil, plus extra to serve
  • 158.40 gm smooth ricotta
  • 2 tsp finely grated lemon rind
  • 8 slices sourdough bread
  • 1 garlic clove, halved
  • 20.00 ml pistachio and spice blend dukkah
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line a baking tray with baking paper.
  • Lay tomatoes on baking sheet, then generously drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper. Roast for 10-15 minutes until blistered and slightly tender. Let cool for 10 minutes before using.
  • In a bowl, mix ricotta and lemon rind, then season generously with salt and pepper. Cover and refrigerate until ready to use.
  • Preheat a chargrill pan over medium-high heat. Brush both sides of bread slices with the remaining oil and grill for 1 to 2 minutes on each side until golden and charred. Finish by rubbing the cut side of garlic over the toast.
  • Spread a luscious ricotta mixture generously over the golden toast. Layer with vibrant, juicy tomatoes and generously sprinkle with aromatic dukkah. Before presenting, serve with a beautiful drizzle of extra virgin olive oil.

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