- 8 medium-sized vine-ripened tomatoes, halved
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
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 100g ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- green salad, to serve (optional)
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.
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.
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.