Grilled Tomato Bruschetta

Prep Time: 10 mins.

Cook Time: 10 mins.

Serves: 4

Extra virgin olive oil, to drizzle

4 thick slices sourdough bread

200 g cherry tomatoes, halved (or 200 g cherry tomatoes on the vine)

sea salt and black pepper, to taste

¾ cup (190 g) Perfect Italiano Ricotta

basil leaves, to serve

Heat a char-grill pan over medium-high heat. Drizzle olive oil over both sides of the bread and cook until bread is charred and golden, turn over and repeat other side. Set aside

Drizzle tomatoes with oil and season to taste with salt and pepper. Place on the char-grill pan and cook, turning once, until tomatoes are charred and softened.

Spread each bread slice generously with Perfect Italiano Ricotta. Top with warm tomatoes and basil leaves. Serve immediately

For a more garlicky Bruschetta, crush fresh garlic and combine with olive oil. Brush over bread.
For a twist, drizzle balsamic or vino cotto vinegar over the top just before serving.
Choose good quality sour dough and cut into thick slices