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How to make Roast tomato & pesto bruschetta

Yield = 4
Prep time: 0:10
Cook time: 1:05
Total time: 1:15

Ingredients

  • 4 Roma tomatoes, halved lengthways
  • Sea salt & freshly ground pepper
  • 1 teaspoon olive oil
  • 150g South Cape Persian feta, drained
  • 150g fresh ricotta
  • 2 tablespoons Leggo's basil pesto
  • 2 teaspoons buttermilk
  • Vienna loaf

Method

  • Step 1 Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the tomato halves, cut side-up, on the tray. Season with salt and pepper, and drizzle with the oil. Roast for 45 minutes or until soft and slightly golden. Set aside at room temperature to cool slightly.
  • Step 2 Place the feta and ricotta in a small bowl. Use a fork to mash together. Beat with a wooden spoon until creamy and well combined.
  • Step 3 Mix the pesto and buttermilk in a small bowl.
  • Step 4 Cut 8 x 1cm thick slices of the vienna bread and toast. Spread the toasted bread with the cheese mixture, top each slice with a tomato and drizzle with the pesto dressing.