Tartines with roasted tomatoes & mint pesto

Tartines with roasted tomatoes & mint pesto

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 4

French open-faced cheese and tomato toasted sandwiches, drizzled with light mint and garlic pesto and spread with ricotta

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per tartine

kcalories
333
protein
10g
carbs
28g
fat
20g
saturates
4g
fibre
5g
sugar
8g
salt
0.8g

Ingredients

  • 8 medium-sized vine-ripened tomatoes, halved
  • 4 tbsp extra-virgin olive oil
  • 4 thick slices wholemeal bread
  • 1 garlic clove, left whole
  • 25g pine nuts, toasted
  • small bunch mint
  • 1 tbsp balsamic vinegar
  • 100g ricotta
  • green salad, to serve (optional)

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Method

  1. Heat oven to 190C/170C fan/gas 5. Put the tomato halves in a roasting tin in a single layer. Drizzle with 1 tbsp of the oil, season well and roast for 20 mins. Set aside.
  2. Toast the bread, then rub with the garlic – save the clove for the pesto. Brush a bit more oil over the bread and put on 4 plates.
  3. Using a food processor, whizz together the pine nuts, mint, garlic, remaining oil and vinegar. Thickly spread the ricotta on the bread, then top with the roasted tomatoes and some mint pesto. Serve with a salad, if you like.

Recipe from Good Food magazine, February 2013

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Comments

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pollymg's picture

YUM YUM YUM, so tasty, make it today. I used Ciabatta and Piccolo tomatoes instead and it made a wonderful lunch for friends served with salad. The pesto was divine.

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