Slow-roasted Tomato and Ricotta Bruschetta


Perfect for a snack or pre-dinner appetiser, the recipes combined char-grilled fresh crusty bread topped with lemony low-fat ricotta and sticky slow-roasted baby tomatoes.


  • About 10 ounces/300 grams mixed baby tomatoes (I used a pack of 3 different types)
  • 1 fl. ounce/30 ml extra virgin olive oil plus a little extra for drizzling
  • 1 garlic clove, crushed
  • ½ teaspoon fennel seeds, crushed
  • ½ teaspoon sugar
  • About 100 grams low-fat ricotta cheese
  • Zest of ½ a lemon
  • 4 slices of fresh crusty bread (I used sourdough but it's entirely your choice)
  • Fresh basil (to serve)
  • Salt and pepper for seasoning


  • Pre-heat the oven to 300F/150C and line a baking tray with baking paper. Put the tomatoes, oil, garlic & fennel in a bowl and toss to combine, then tip out onto the baking tray and bake for 1 hour.
  • Meanwhile, mix the lemon zest into the ricotta. After the tomatoes are done (they should be golden and sticky), set them aside to cool a little while you char-grill the bread on both sides on a hot griddle pan.
  • Spread the toasts with the lemony ricotta, spoon over the tomatoes and juices (pour and scrape the juices off the baking tray and onto the toasts) and scatter each with a few of the basil leaves.
  • Lastly, grind over plenty of salt and a little pepper, drizzle over a little more olive oil and serve. Mmmm!


Category: Recipes

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