Blistered cherry tomatoes and ricotta on toast
( SERVES 3 )
- Heat oven to 220C. In a small roasting dish, spread out the cherry tomatoes. Add the thyme, olive oil, salt, chilli flakes, and lemon zest.
- Roast at this heat, high in the oven, for about 15 minutes, before moving it down in the oven and reducing the temperature to 200C for another 10-15 minutes.
- Spread the ricotta on toast and add the tomatoes and any juices from the dish.
More sourdough brunch recipes from Delaney