Tartines with roasted tomatoes & mint pesto

Tartines with roasted tomatoes & mint pesto

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(1 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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

  • Vegetarian
  • Healthy

Nutrition: per tartine

  • kcal333
  • fat20g
  • saturates4g
  • carbs28g
  • sugars8g
  • fibre5g
  • protein10g
  • salt0.8g
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Ingredients

  • 8 medium-sized vine-ripened tomato, halved

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp extra-virgin olive oil
  • 4 thick slices wholemeal bread
  • 1 garlic clove, left whole
  • 25g pine nut, toasted
  • small bunch mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 100g ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • green salad, to serve (optional)

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.

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Comments (2)

bilyana nakova's picture

great recipe!very easy to make and very tasty especially the pesto and the sweetness of the tomatoes.might try it on baguette pieces as bruschettas for a cocktail party

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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