Ricotta, Pesto and Roasted Tomato on Bruschetta Recipe
Ricotta, Pesto and Roasted Tomato on Bruschetta Recipe
Tomatoes can help to dampen inflammation in the body. Enjoy this lovely take on bruschetta.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 500g cherry tomatoes
- 2 tsp paprika
- Cold-pressed extra-virgin olive oil
- 4 slices sourdough
- 200g ricotta
- ½ cup fresh pesto (homemade or store-bought)
- Small handful fresh basil leaves, roughly chopped
Method
- Preheat oven to 180°C and line baking tray with baking paper.
- In medium bowl, toss tomatoes with paprika and some olive oil, then place on baking tray and bake for 10 mins.
- Brush sourdough with olive oil, place in frying pan and toast each side for around 2 mins, until golden.
- Spread sourdough with ricotta, roasted tomatoes, spoonful of pesto and sprinkle with fresh basil leaves to serve.
- Tip: For smaller bite-size servings, use sliced sourdough long loaf, spread with ricotta, a dollop of pesto and a cherry tomato on top.
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