Vine Ripened Tomatoes with Fresh Ricotta

From issue #1.
Vine Ripened Tomatoes with Fresh Ricotta

Serves: 4


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


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.