Family friendly Italian

Confit tomato and ricotta crostini

Name: Confit tomato and ricotta crostini
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: /italian
Ingredients: 1/4 cup (60ml) olive oil; 2 garlic cloves, finely chopped; 1 tbs fennel seeds, crushed; 1 tsp white sugar; 2 x 250g punnets cherry tomatoes, halved; 8 slices sourdough bread; 250g ricotta; Basil leaves, to serve

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05m

35m

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Crunchy crostini are the perfect beginning to an Italian-style dinner menu.

1/4 cup (60ml) olive oil
2 garlic cloves, finely chopped
1 tbs fennel seeds, crushed
1 tsp white sugar
2 x 250g punnets cherry tomatoes, halved
8 slices sourdough bread
250g ricotta
Basil leaves, to serve

Method

1.

Preheat the oven to 150°C.
2.

Combine oil, garlic, fennel seeds, sugar and tomato in a bowl. Season and toss gently to combine. Transfer to a baking paper-lined baking tray and bake for 30 minutes or until soft and caramelised.
3.

Chargrill the sourdough, then spread with ricotta, top with confit tomatoes and drizzle with pan juices. Season and serve immediately with basil leaves.