Charred Cherry Tomato & Basil Bruschetta with Whipped Garlic Ricotta

⏱ 25 min · Serves 4

Blistered cherry tomatoes burst over a cloud of garlicky whipped ricotta on crisp griddled sourdough. Ten minutes of work, and it tastes like a sunny terrace in Puglia.

Per serving: 435 kcal · 16.0g protein · 45.0g carbs · 21.0g fat

Ingredients

• 400g cherry tomatoes, mixed colours if possible
• 3 tbsp extra virgin olive oil, plus extra to finish
• 1 tsp red wine vinegar
• 2 garlic cloves (1 crushed, 1 halved for rubbing)
• 250g whole-milk ricotta
• 1 tbsp lemon juice, plus finely grated zest of 1/2 lemon
• 8 thick slices sourdough or ciabatta (about 1.5cm)
• 20g fresh basil leaves, torn
• 1/2 tsp flaky sea salt, plus more to taste
• Freshly ground black pepper
• Pinch of chilli flakes (optional)

Method

1. Heat 1 tbsp of the olive oil in a large frying pan over high heat. Add the cherry tomatoes and cook, undisturbed, for 3 minutes until blistered on one side.
2. Shake the pan and cook 3-4 minutes more until most tomatoes have split and slumped. Remove from the heat, add the crushed garlic clove, red wine vinegar, 1/2 tsp flaky salt and a good grind of pepper. Stir and leave to cool for 10 minutes so the juices become a light dressing.
3. Meanwhile, beat the ricotta with the lemon juice, zest, 1 tbsp olive oil and a pinch of salt for 1-2 minutes until smooth and fluffy (a small food processor makes it silkier).
4. Brush the bread slices with the remaining 1 tbsp olive oil. Griddle or toast for 2 minutes per side until deeply golden with a little char, then rub each hot slice with the cut side of the halved garlic clove.
5. Spread each toast generously with the whipped ricotta, then spoon over the tomatoes along with their juices.
6. Scatter with torn basil, chilli flakes if using, a final drizzle of olive oil and a pinch of flaky salt. Serve immediately while the toast is still crisp.