Ingredients:
7 oz multicolored cherry tomatoes, cut in half
2 garlic cloves, peeled and crushed
4 tablespoons olive oil
1⁄4 teaspoon chilli flakes
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon black pepper
8 tablespoons sunflower seeds
8 slices of country bread
5 oz fresh ricotta cheese
1⁄2 cup fresh basil, leaves picked
Instructions:
Preheat the oven to 360oF.
Line two large baking trays with parchment paper.
In a large bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil. Season with chili flakes, sea salt and black pepper.
Transfer the tomatoes to one of the parchment-lined baking trays and roast the tomatoes for about 10 minutes, until lightly caramelized.
Remove from the oven and transfer to a bowl.
Place bread slices to one side of the second parchment-lined baking tray and arrange the sunflower seeds on the other side.
Brush both sides of your bread with 2 tablespoons of olive oil.
Bake for 5-7 minutes, tossing bread and sunflower seeds halfway through.
Remove the tray from the oven.
Spread the ricotta on the toasts, top with roasted tomatoes and sunflower seeds.
Drizzle with the remaining 1 tablespoon of olive oil and decorate with
fresh basil leaves.
Serve immediately.
Precious Tip:
Making this dish couldn’t be easier if you use parchment paper. Be sure to choose
one that fits standard pan liner sizes - its size will also fit perfectly with the amount
of the ingredients listed. You can get it from parchmentpaper.com.