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Ingredients

1/4 cup (60ml) olive oil
2 garlic cloves, finely chopped
1 tbs fennel seeds, crushed
1 tsp white sugar
2 x 250g punnets cherry tomatoes, halved
8 slices sourdough bread
250g ricotta
Basil leaves, to serve

Method

Step 1 Preheat the oven to 150°C.
Step 2 Combine oil, garlic, fennel seeds, sugar and tomato in a bowl. Season and toss gently to combine. Transfer to a baking paper-lined baking tray and bake for 30 minutes or until soft and caramelised.
Step 3 Chargrill the sourdough, then spread with ricotta, top with confit tomatoes and drizzle with pan juices. Season and serve immediately with basil leaves.

Confit tomato and ricotta crostini

How to make Confit tomato and ricotta crostini

Ingredients

Method