Serves: 4
INGREDIENTS
A selection of tomatoes of different sizes
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
sea salt and freshly ground pepper
1 sourdough baguette
300g fresh ricotta
METHOD
Slice the large tomatoes thickly and cut the smaller ones in half.
Combine the olive oil and balsamic vinegar and season with salt and pepper. Pour over the tomatoes and leave for 15 minutes to half an hour.
Cut 4 large diagonal slices from the baguette and toast them.
Using a spatula, spread the ricotta generously on each slice of toasted sourdough.
Divide the tomatoes between 4 plates, drizzling a little dressing over each.
Top each one with a slice of sourdough and ricotta, and grind a little extra pepper on top.
Garnish with a sprig of basil and serve immediately. Serves 4
Wine Match: Kawarau Estate Chardonnay 2003.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!