Tomatoes on toast

Name: Tomatoes on toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 3 tbsp extra virgin olive oil; 250 g Mixed Baby Tomatoes or Cherry Vine Tomatoes; 2 tbsp chives, finely chopped, plus extra to finish (optional); 2 tbsp ricotta; 2 slice/s sourdough, toasted

Brunch is sorted with this easy, seasonal twist on topped toast.

5 out of 5 stars(2) Rate this recipe

HealthySource of vitamin C1 of your 5 a day

Serves2
CourseBrunch
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

3 tbsp extra virgin olive oil
250g Mixed Baby Tomatoes or Cherry Vine Tomatoes
2 tbsp chives, finely chopped, plus extra to finish (optional)
2 tbsp ricotta
2 slice/s sourdough, toasted

Method

Heat 2 tbsp oil in a saucepan over a medium heat and, once hot, add the tomatoes. Cook for about 7 minutes, stirring occasionally, until the tomatoes are hot but keeping their shape.
When they are cooked, remove from the heat and add the chives, the remaining 1 tbsp oil and salt. Don’t worry if some tomatoes break.
Spread the ricotta over the sourdough, then add the tomatoes, drizzling over the juices to serve, with extra chopped chives if liked.

Cook’s tip

If you want a nibble with drinks, you could cut the toast into small pieces, add a drizzle of green pesto with basil to the ricotta and finish with a sprinkling of toasted pine nuts.