Ingredients
1 loaf sourdough
1 punnet vine-ripened tomatoes
1 tbsp olive oil
375g smooth ricotta
Juice and zest of 1 large lemon
1 tbsp thickened cream
1 tsp honey
1 jar of Beerenberg Caramelised Onion
Directions
Slice the sourdough into finger-width pieces, brush lightly with olive oil, and bake at 200°C until golden and crisp.
Toss vine-ripened tomatoes with olive oil, salt, and pepper. Roast at 200°C for 15 minutes until soft and slightly blistered.
In a blender, combine ricotta, lemon zest and juice, thickened cream, and honey. Blend until smooth and creamy.
To assemble, spread each toasted slice with whipped ricotta, top with roasted tomatoes, and finish with a generous spoonful of Beerenberg Caramelised Onion.
