Ingredients
- 250g cherry tomatoes
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 4 slices of sourdough bread
- 100g ricotta cheese
- For the mint pesto:
- 25g fresh mint leaves
- 25g fresh basil leaves
- 50g pine nuts
- 50g Parmesan cheese, grated
- 1 garlic clove, peeled
- 75ml olive oil
- Salt and pepper to taste
Method
- Preheat the oven to 200°C (180°C fan)/400°F/Gas 6. Place the cherry tomatoes on a baking tray, drizzle with olive oil and balsamic vinegar, and season with salt and pepper. Roast for 20-25 minutes, or until the tomatoes are softened and slightly caramelized.
- While the tomatoes are roasting, prepare the mint pesto. In a food processor, combine the mint, basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the processor running, gradually add the olive oil until the pesto is smooth. Season with salt and pepper to taste.
- Toast the sourdough bread slices until golden. Spread the ricotta cheese evenly over each slice of toasted bread.
- Top the ricotta-covered toast with the roasted cherry tomatoes and spoon over the mint pesto.
- Serve immediately, garnished with extra mint leaves if desired.
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