Confit tomato and ricotta crostini
www.taste.com.au
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Prep Time: 5 minutes
Cook Time: 35 minutes
Total: 40 minutes
Servings: 4
Cost: $8.14 /serving
Author : Valli Little
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.