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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.