Confit tomato and ricotta crostini

Name: Confit tomato and ricotta crostini
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1/4 cup (60ml) olive oil; 2 garlic cloves, finely chopped; 1 tbsp fennel seeds, crushed; 1 tsp white sugar; 2 x 250g punnets cherry tomatoes, halved; 8 slices sourdough bread; 250g ricotta; Basil leaves, to serve

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Prep Time: 5 minutes

Cook Time: 35 minutes

Total: 40 minutes

Servings: 4

Cost: $8.14 /serving

Author : Valli Little

italian vegetarian family friendly

Ingredients

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Instructions

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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.