Step 1

Preheat oven to 180C/160C fan forced. Place the tomatoes, garlic and thyme in a roasting dish. Drizzle over 125ml (1/2 cup) of the oil. Season with salt flakes and freshly ground black pepper.. Drizzle with the balsamic vinegar. Roast for 50 minutes or until the garlic is soft and the tomatoes have shrivelled slightly.

Step 2

Meanwhile, place the ricotta in a food processor and blend until smooth. With the motor running, add the remaining oil in a thin steady stream until smooth and well combined.

Step 3

Heat the extra oil in a frying pan over medium-high heat. Add the bread slices and cook for 1-2 minutes each side or until golden.

Step 4

Squeeze the garlic out of the bulbs and spread onto the toasted bread. Top with the whipped ricotta and tomatoes. Drizzle with any pan juices. Sprinkle with basil, to serve. Watch our step-by-step video below to see how to make our Whipped ricotta and garlic bruschetta recipe.