Roasted Tomato & Lemon Ricotta Toasts.
Prep time.
20.
Cook time.
20.
Total time.
40.
Serves.
4.
Bright, creamy, and full of rustic flavour, these toasts layer whipped lemon ricotta with blistered roasted tomatoes and fragrant pesto. Served on hearty slices of ACE Bakery's® Sourdough Pumpkin Seed Loaf, each bite delivers a perfect balance of richness and freshness.
Ingredients1 ACE Bakery® Sourdough Pumpkin Seed Loaf, sliced into 81 pint cherry tomato, washed, de-stemmed and dried3 cloves garlic, whole, skin on.2 sprigs fresh thyme (optional)Olive oil250g ricotta cheeseSalt and Pepper1 lemon, zest and juice¼ cup basil pesto, prepared or make your own.
InstructionsIn a small baking dish, place tomatoes, tossed with 1 tbsp. Olive oil, and season with salt and pepper to taste, and add whole garlic cloves and thyme sprigs. Bake in a preheated 450°F oven for approximately 20 minutes until blistered and just bursting. Cool 5-10 minutes before adding to topped toasts, discarding thyme and reserving garlic.In a small bowl, combine ricotta, lemon and salt and pepper to taste. Set aside for 15 minutes at room temperature. Remove the garlic cloves from blistered tomatoes, and squeeze the roasted garlic out on a cutting board. Make into a paste with the side of a chef knife if required, and add to Ricotta.Slice ACE Bakery® Sourdough Pumpkin Seed Loaf into 8 x ½” slices, or thicker if you prefer. Toast in a dry, preheated grill pan or griddle.To assemble, top toasted bread slices with a heaping spoon of ricotta mixture, alternating with evenly divided pesto and roasted tomatoes.
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