Charred Tomato & Basil Bruschetta with Whipped Ricotta

⏱ 25 min · Serves 4

Blistering the tomatoes for a few minutes deepens their sweetness, and a cloud of lemony whipped ricotta underneath keeps every garlicky bite juicy rather than soggy. Ten minutes of work for the best thing on the table.

Per serving: 475 kcal · 16.0g protein · 50.0g carbs · 23.0g fat

Ingredients

• 400g ripe cherry tomatoes, halved
• 3 tbsp extra virgin olive oil, plus extra to drizzle
• 1 tsp red wine vinegar
• 1/2 tsp caster sugar (optional, if tomatoes are pale)
• 250g ricotta
• Zest of 1/2 lemon plus 1 tsp juice
• 8 thick slices sourdough or ciabatta (about 1.5cm)
• 1 fat garlic clove, peeled and halved
• 15g fresh basil leaves, torn
• Flaky sea salt and black pepper

Method

1. Heat a large dry frying pan over high heat until very hot. Add the tomatoes cut-side down with 1 tbsp of the oil and leave undisturbed for 2-3 minutes until charred and starting to collapse.
2. Tip the tomatoes into a bowl with the vinegar, sugar if using, 1 tbsp oil, a good pinch of flaky salt and plenty of pepper. Toss and leave to sit for 10 minutes so the juices come out.
3. Meanwhile, beat the ricotta with the lemon zest and juice, remaining 1 tbsp oil and a pinch of salt for 1-2 minutes until smooth and light. Taste and adjust.
4. Toast or griddle the bread until deeply golden on both sides but still chewy in the middle.
5. While still hot, rub one side of each slice with the cut garlic clove - just a couple of swipes, it's potent.
6. Spread the whipped ricotta generously over the garlic-rubbed side.
7. Stir the torn basil through the tomatoes, then spoon them and their juices over the ricotta.
8. Finish with a drizzle of olive oil, more flaky salt and a crack of pepper. Serve straight away, before the toast softens.