Crushed cherry tomato and ricotta bruschetta
| Cuisine | : | Italian |
| Calories | : | 216 |
| Type | : | Vegetarian |
| Serving Size | : | 4 |
| Course | : | Appetizer |
| Preparation Time | : | 15 Min |
INGREDIENTS
| No | Ingredient | Quantity | Measure Type |
|---|---|---|---|
| 1 | Yellow teardrop tomatoes | 200 | Gms |
| 2 | Punnet cherry tomatoes | 250 | Gms |
| 3 | Olive oil | 2 | Tablespoon |
| 4 | Red wine vinegar | 1 | Tablespoon |
| 5 | Lemon rind | 1 | Tablespoon |
| 6 | Garlic | 1 | Clove |
| 7 | Basil leaves | 45 | Gms |
| 8 | Sourdough bread | 8 | Slices |
| 9 | Ricotta | 200 | Gms |
| 10 | Salt and ground black pepper | To taste |
Recipe Details
Vegetarian recipe for a bruschetta topped with ricotta cheese and lightly cooked cherry tomatoes.
Cooking Instructions
Place the teardrop and cherry tomatoes in a non-metallic bowl and crush with the back of a spoon or fork. Add the oil, vinegar, lemon rind, garlic, basil, salt and pepper and stir to combine. Set aside.
Heat a char-grill pan or barbecue over high heat. Brush the bread with oil and char-grill or barbecue for 1–2 minutes each side or until golden and toasted.
Garnishing Instructions
Not available
Serving Instructions
Spread with the ricotta and top with the crushed tomato mixture to serve.
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