Jammy tomatoes, creamy ricotta and crisp sourdough.
4 toasts
This is the snack that makes a few pantry ingredients feel like a plan. Let the tomato mixture cook down until glossy, then pile it onto hot toast with cool ricotta.
Ingredients
- 2 cups cherry tomatoes, halved
- 2 tbsp balsamic vinegar
- 1 tsp SweetMonkFruit
- 1 small garlic clove, grated
- 4 slices sourdough bread
- 1/2 cup ricotta
- 1 tbsp chopped basil
Method
- Cook tomatoes, balsamic, SweetMonkFruit and garlic in a skillet over medium heat for 12-15 minutes.
- Mash a few tomatoes with the spoon and continue until the mixture is jammy, then cool for 5 minutes.
- Toast the sourdough, spread with ricotta, spoon over the tomato jam and finish with basil.
