Ingredients:

  • 1 pint Cherry or Grape Tomatoes
  • 2 Tbsp Extra Virgin Olive Oil, plus more for assembly
  • 1/2 tsp Dried Thyme or Oregano
  • 1/4 tsp Kosher Salt
  • Freshly ground Black Pepper, to taste
  • 1 cup Whole Milk Ricotta Cheese (drained)
  • 1 tsp Lemon Zest (from one small lemon)
  • 1 Tbsp Fresh Basil, finely chopped
  • 1 tsp Fresh Chives, minced
  • 4 slices Sourdough Bread, thick-cut
  • 2 tsp Balsamic Glaze (or reduction)
  • Flaky Sea Salt, for finishing

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the whole cherry tomatoes with 2 Tbsp olive oil, dried herbs (thyme/oregano), kosher salt, and pepper. Spread them into a single layer on the prepared baking sheet.
  3. Roast for 20–25 minutes, or until the tomatoes are deeply softened, slightly shrivelled, and their juices have begun to caramelise. Remove from the oven and set aside.
  4. If your ricotta looks wet, gently drain off any excess liquid. In a small mixing bowl, combine the ricotta cheese, lemon zest, chopped basil, chives, and a pinch of salt and pepper.
  5. Using a fork or a small whisk, vigorously mix the ricotta ingredients for about 30 seconds until the mixture becomes noticeably smoother and slightly airier, making it more spreadable.
  6. Lightly brush both sides of the sourdough slices with a little extra olive oil. Toast the bread until it is deeply golden brown and crisp on the edges.
  7. Generously spread the whipped herb ricotta onto the four slices of warm toast.
  8. Carefully spoon the warm roasted tomatoes and their accumulated pan juices evenly over the ricotta on each slice. Drizzle each slice with a touch of balsamic glaze.
  9. Finish with a light dusting of freshly ground black pepper and a crucial sprinkle of flaky sea salt (Maldon is excellent here). Serve immediately.