Ricotta and Roasted Tomato Toast
- 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.
Cassie is an Accredited Practising Dietitian and Nutritionist based in Melbourne.
Her main area of focus is empowering women to enjoy all foods without the guilt and restriction. Cassie believes in celebrating all foods and in supporting others to improve their relationship with food. Cassie’s passion is to get creative in the kitchen and share good food and wine with her family and friends.
She loves partnering up with honest brands in the food industry to create nourishing recipes that the whole family can enjoy. You can find her on Instagram sharing delicious food made from the heart.