Loaded Toast with Ricotta, Roasted Cherry Tomatoes and Basil
Ingredients
- 4 sourdough bread
- 250 g ricotta cheese
- 300 g cherry tomatoes
- 2 garlic cloves
- 2 tbsp olive oil
- 20 g fresh basil
- 1 tbsp balsamic glaze
Nutrition (per serving)
- Calories
- 304 kcal
- Protein
- 12.1 g
- Carbohydrate
- 29.6 g
- of which sugars
- 7.3 g
- Fat
- 14.5 g
- of which saturates
- 5.5 g
- Fibre
- 2.2 g
- Salt
- 0.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C. Halve the cherry tomatoes and place on a baking tray with the garlic cloves. Drizzle with olive oil, season well and roast for 15–18 minutes until blistered and jammy.
- 2
Toast the sourdough until golden.
- 3
Spread each slice thickly with ricotta.
- 4
Spoon the roasted tomatoes over the ricotta, scatter with torn basil leaves and finish with a drizzle of balsamic glaze.
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