Vine-ripened Tomatoes with Fresh Ricotta
Tomatoes and ricotta are a match made in heaven and even better when teamed with toasted sourdough. It’s a favourite for breakfast or brunch in our house.
- 8 large and 12 small tomatoes, variety of colours and shapes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- flaky sea salt and freshly ground pepper
- 1 sourdough baguette
- 300 grams fresh firm ricotta
- basil leaves to garnish
Slice the large tomatoes thickly and cut the smaller ones in half.
Combine the olive oil and balsamic vinegar and season with the salt and pepper. Pour over the tomatoes, toss gently to coat and leave for 15 minutes to half an hour.
Cut 4 diagonal slices from the baguette and toast or grill them. Generously spread them with ricotta, season with salt and pepper and place each one on a plate.
Spoon the tomatoes over the ricotta toasts and drizzle a little dressing over each. Garnish with basil and serve immediately.
John Hawkesby’s wine recommendation
Doctors Flat 2008