Alive and Cooking

Roast Tomato & Cheese on Toast

Send to a friend send to a friend! print print recipe
  • Handful basil, roughly chopped (extra for garnish)
  • 5 cloves garlic
  • 100 g pancetta
  • 5 vine-ripened tomatoes
  • 200 g cherry tomatoes
  • 4 tbsp smooth ricotta 
  • Extra virgin olive oil 
  • Salt and pepper
  • 450 g vienna loaf 

Preheat oven to 180 degrees.

In an oven pan, slide in the tomatoes and garlic. Drizzle with oil, sprinkle with salt and pepper and roast for 45 mins. Once cooked, tumble the tomatoes into a bowl with the basil and gently mash with a fork. Squash the garlic with a fork and mix through the ricotta. Fry the pancetta until crispy. 

Cut the bread loaf into thick slices, drizzle with oil and toast until golden. Spread the bread with ricotta, cover with pancetta, tomatoes, a few extra basil leaves and serve.

Serves 5 – 6

Roast Tomato & Cheese on Toast