Summertime bruschettaPile flavoursome tomatoes on to warm, garlicky slices of toast spread with ricotta for a sophisticated snack so good that it could also be served as a summer starter or even a light lunch too.
Takes 15 minutes • Serves 4
– 4 tbsp extra-virgin olive oil
– 1 small garlic clove, crushed
– 8 slices sourdough or country-style bread
– 200g pot ricotta
– 12 fresh basil leaves, shredded, plus extra to serve
– 350g/12oz cherry tomatoes on the vine
Heat the grill to high. Pour the olive oil into a jug and stir in the garlic. Set aside.
Place the slices of bread on a large baking sheet and grill for 2 minutes on each side until golden.
Remove and brush with a little of the garlicky oil.
Meanwhile, put the ricotta into a bowl and stir in the shredded basil. Halve some of the tomatoes
and place in a bowl with two tablespoons of the garlicky oil.
Spread each slice of toast with a generous amount of basil ricotta, top with the whole tomatoes still on the vine, then spoon over the garlicky tomatoes. Season with salt and pepper, and finish with a drizzle more garlicky oil and a few basil leaves scattered over.
Food: Summertime bruschetta
• Per serving 390 kcalories, protein 11g, carbohydrate 49g, fat 18g, saturated fat 5g, fibre 4g, sugar 5g, salt 1.07g