Tomatoes are rich in a powerful antioxidant called lycopene, known to help reduce the risk of stroke by lowering cholesterol levels and reducing blood clotting. It also helps dampen inflammation in the body.
Serves: 4
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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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