Loaded Toast with Ricotta, Roasted Cherry Tomatoes and Basil

Ingredients

• 4 sourdough bread
• 250 g ricotta cheese
• 300 g cherry tomatoes
• 2 clove garlic cloves
• 2 tbsp olive oil
• 20 g fresh basil
• 1 tbsp balsamic glaze

Method

1. 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. 2

   Toast the sourdough until golden.

3. 3

   Spread each slice thickly with ricotta.

4. 4

   Spoon the roasted tomatoes over the ricotta, scatter with torn basil leaves and finish with a drizzle of balsamic glaze.