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Tartines with roasted tomatoes & mint pesto

Tartines with roasted tomatoes & mint pesto

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4

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

  • Healthy
  • Vegetarian
Nutrition: per tartine
HighlightNutrientUnit
low inkcal333
fat20g
saturates4g
carbs28g
sugars8g
fibre5g
protein10g
low insalt0.8g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2013

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Overall rating

Rating: 5 out of 5.2 ratings
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