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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.