When tomato season hits, this is the toast you want to make! A very popular toast off of the Antidote cafe menu. Once you have made our pickled onion, and dukkah, this is what you can easily whip up!
1 slice sourdough
1tbs whipped ricotta - whip ricotta in a blender, food processor or mixer
4-5 cherry tomatoes cut in half
olive oil
mixed herbs - we use dried oregano, thyme, sage, rosemary or italian mix
salt & pepper
garlic oil
1-2tbsp pickled onions - see our recipe in pickles
dukkah - see our recipe in seasonings
basil & parsley leaves
1. Lightly toast the sourdough, butter and set aside.
2. Grill the tomatoes: Heat a frypan over a medium-high heat, drizzle a tablespoon of olive oil and throw in the cherry tomato halves with a sprinkle of mixed herbs and leave to cook for a few minutes until caramelised,
3. Spread the ricotta on the toast and sprinkle with dukkah then top with grilled cherry tomatoes and a drizzle of garlic oil followed by pickled onions and season with a sprinkle more of dukkah, salt and pepper.
4. Garnish with fresh basil and parsley leaves.
R E C I P E N O T E S
- If you don't have equipment to whip the ricotta, just use a spoon and mix until smooth.
- Use fresh instead of grilled cherry tomatoes for a refreshing option.
- Sprinkle Dukkah on the ricotta instead of on top, stops it from falling off when eating it.
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