Fast Recipes

Giovanni Pilu's herbed ricotta and roasted-tomato bruschetta

That's breakfast – and lunch – sorted.

By Giovanni Pilu
  • Serves 4
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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."-


  • 50 gm ricotta
  • 1 tbsp dried oregano
  • 1 tbsp finely chopped rosemary leaves
  • 100 gm (1¼ cups) finely grated Parmigiano-Reggiano
  • Finely grated zest of 1 lemon
  • 4 thickly cut slices sourdough bread
Roasted tomatoes
  • 500 gm cherry truss tomatoes
  • 60 ml (¼ cup) extra-virgin olive oil, plus extra for greasing and drizzling
  • 1 large garlic clove, bruised
  • 1 tsp caster sugar


  • 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.