- 2 pieces sourdough bread, toasted
- 4 tablespoons ricotta cheese
- 2 punnets cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chilli flakes
- Sprinkle salt and pepper
- Basil leaves to top
Preheat your oven to 180 degrees fan forced.
In a medium baking dish, roast the cherry tomatoes with a good glug of extra virgin olive oil, chilli, salt and pepper for 45 minutes.
Top your sourdough toasts with ricotta cheese, add the roasted tomatoes, cracked pepper and some fresh basil leaves on top.
You can store the leftover roasted tomatoes in an airtight container with all the juices for the next few days to continue enjoying.