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.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!