12 Jun

Parmesan toasts with ricotta, tapenade & roast tomato

Photography by Steve Brown,
Recipe by Abi Ulgiati,

Mediterranean flavours adorn these bite-sized morsels that taste delicious washed down with ice-cold Sangria.

Preparation Time: 10 minutes
Cooking Time: 40 minutes

Ingredients (serves 10):
* 5 small trussed egg tomatoes, quartered
* 1 tbs Spanish olive oil
* 1 tsp caster sugar
* 1/2 tsp salt
* 1 x 20cm baguette (French breadstick), cut into 1cm-thick slices
* 50g finely grated parmesan
* 200g fresh ricotta
* 2 1/2 tbs black olive tapenade
* 1 1/2 tbs extra-virgin olive oil


  1. Preheat oven to 150°C. Place the tomato, cut-side up, on a non-stick baking tray. Drizzle over the olive oil and sprinkle with sugar and salt. Bake in oven for 30 minutes or until just tender. Set aside for 15 minutes to cool slightly.
  2. Increase oven temperature to 180°C. Place the bread slices, in a single layer, on a baking tray and sprinkle with parmesan. Bake for 10 minutes or until crisp.
  3. Spread toasts with ricotta. Top with tapenade and tomato. Drizzle over the extra-virgin olive oil to serve.

Notes & tips: Make this recipe up to 1 hour ahead.

[Source] Click here

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