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Ingredients

4 slices rye sourdough bread
1 cup (240g) ricotta
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons olive oil, plus extra to drizzle
250g mixed cherry tomatoes, quartered
2 teaspoons caster sugar
1/2 garlic clove, crushed
2 tablespoons apple cider vinegar
1/2 cup basil leaves, shredded

Method

Step 1 Preheat grill to medium-high. Place bread on a tray and toast, turning halfway for 3-4 minutes until golden. Combine ricotta, 1 tsp salt and the dried herbs, then spread mixture over the toast. Drizzle with oil and grill for 3-4 minutes until blistered.
Step 2 Meanwhile, combine tomatoes, sugar, garlic and vinegar in a bowl. Season.
Step 3 To serve, divide tomato mixture among the ricotta toasts and top with basil.

Grilled ricotta bruschetta with sweet and sour tomatoes

How to make Grilled ricotta bruschetta with sweet and sour tomatoes

Ingredients

Method