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Tomato Ricotta & Thyme Tartines

Spectacular summer starter.

45 4
Tomato Ricotta & Thyme Tartines | DonalSkehan.com, Spectacular summer starter.

light-meals

Tomato Ricotta & Thyme Tartines

Spectacular summer starter.

Monday, July 3, 2017
US / METRIC

500g tomatoes, a few different varieties, sliced in half lengthways

3 tbsp olive oil

1 tbsp balsamic vinegar

8 sprigs of thyme

1 garlic clove, peeled

250g ricotta cheese

Extra virgin olive oil, to serve

Sea salt & ground black pepper

4 slices sour dough bread, toasted

17oz tomatoes, a few different varieties, sliced in half lengthways

3 tbsp olive oil

1 tbsp balsamic vinegar

8 sprigs of thyme

1 garlic clove, peeled

9oz ricotta cheese

Extra virgin olive oil, to serve

Sea salt & ground black pepper

4 slices sour dough bread, toasted

Large mixing bowl

Large roasting tin

 

45mins
Serves 4

Although this recipe is short in ingredients and easy in it’s method, the results are spectacular. Try and seek out interestingly shaped tomatoes and different varieties, they will make a difference to the end result.

Preheat the oven to 200˚C/400˚F.
In a large mixing bowl, combine the olive oil, balsamic vinegar, thyme and a generous sprinkle of salt and pepper. Add the tomatoes and gently toss to coat.
Transfer the tomatoes to a large roasting tin that allows for space between each tomato.
Place in the oven to roast for 30 minutes or until sweet and caramelised.
When the sour dough is toasted, rub with garlic, drizzle generously with extra virgin olive oil and sprinkle with sea salt.
Assemble the tartines by spreading each one with ricotta and topping with the roast tomatoes.
Season before serving and finish with a drizzle of extra virgin olive oil.
45mins
Serves 4

Ingredients
US / METRIC

500g tomatoes, a few different varieties, sliced in half lengthways

3 tbsp olive oil

1 tbsp balsamic vinegar

8 sprigs of thyme

1 garlic clove, peeled

250g ricotta cheese

Extra virgin olive oil, to serve

Sea salt & ground black pepper

4 slices sour dough bread, toasted

17oz tomatoes, a few different varieties, sliced in half lengthways

3 tbsp olive oil

1 tbsp balsamic vinegar

8 sprigs of thyme

1 garlic clove, peeled

9oz ricotta cheese

Extra virgin olive oil, to serve

Sea salt & ground black pepper

4 slices sour dough bread, toasted

You'll Need

Large mixing bowl

Large roasting tin

 

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