Marinated Cherry Tomato & Ricotta Tartine
Donal's Notes
An impressive little lunchtime tartine that can transform any cherry tomatoes into a sweet sauce to top creamy and light ricotta and toasted sourdough bread. Ideal for entertaining and even better enjoyed on your own!
Instructions
In a bowl, add the halved cherry tomatoes, 1 tbsp olive oil, and thyme leaves. Season with salt and pepper. Stir and allow to marinade.
In another bowl mix the ricotta cheese with 1 tbsp olive oil and salt and pepper and set aside.
Drizzle a little olive oil on each side of the sourdough slices. Heat a griddle pan to medium high heat and char on both sides for 1-2 minutes.
Heat a frying pan to medium heat and add the marinated cherry tomatoes. Allow to bubble and burst for 5 minutes until they become free jammy.
Add the courgette to a bowl with the rocket, the juice of the lemon, 1 tbsp olive oil and salt and pepper. Toss to combine.
To assemble, spread the ricotta mixture on the toast, spoon over the tomatoes and their juices and garnish with some more black pepper and thyme leaves. Serve the salad on the side.
