Serves: 4
INGREDIENTS
A selection of tomatoes of different sizes
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
sea salt and freshly ground pepper
1 sourdough baguette
300g fresh ricotta
METHOD
Slice the large tomatoes thickly and cut the smaller ones in half.
Combine the olive oil and balsamic vinegar and season with salt and pepper. Pour over the tomatoes and leave for 15 minutes to half an hour.
Cut 4 large diagonal slices from the baguette and toast them.
Using a spatula, spread the ricotta generously on each slice of toasted sourdough.
Divide the tomatoes between 4 plates, drizzling a little dressing over each.
Top each one with a slice of sourdough and ricotta, and grind a little extra pepper on top.
Garnish with a sprig of basil and serve immediately. Serves 4
Wine Match: Kawarau Estate Chardonnay 2003.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!