Fast Recipes

Giovanni Pilu’s herbed ricotta and roasted-tomato bruschetta

That's breakfast – and lunch – sorted.
Con Poulos

Bruschetta – is there anything better? Chef Giovanni Pilu of Pilu at Freshwater goes one up, adding baked ricotta to the tomato and toast creation. “Ricotta is a lovely, delicate fresh cheese and baking it with herbs adds lots of flavour,” he says. “Baking the ricotta also changes its texture, making it a bit firmer. It pairs very well with vine-ripened, blistered tomatoes.”-


Roasted tomatoes


1.For roasted tomatoes, preheat oven to 200°C and line a baking tray with baking paper. Place tomatoes in a bowl and toss with oil and garlic. Add sugar and 1 tsp salt, and season to taste with freshly cracked black pepper. Place tomatoes on prepared tray and roast until they begin to collapse and blister (15-20 minutes).
2.Meanwhile, lightly grease a small baking dish. Combine ricotta in a bowl with herbs, parmesan and zest, and season to taste. Place ricotta mixture in baking dish and smooth over surface. Bake until golden (15-18 minutes). Cool.
3.To serve, preheat a char-grill pan over high heat. Grill sourdough until lightly charred (1-2 minutes each side). Drizzle with oil, top with baked ricotta and roasted tomatoes and season to taste.

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