Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Marinated Tomatoes
- 300 g cherry tomatoes
- 45 ml extra virgin olive oil
- 30 ml balsamic vinegar
- 120 ml fresh basil, roughly chopped
- 30 ml fresh thyme leaves
- sea salt, to taste
- black pepper, to taste
Lemon Thyme Honey
- 60 ml pure maple syrup
- 30 ml fresh thyme leaves
- 15–30 ml fresh lemon juice
- sea salt, to taste
- black pepper, to taste
Toast & Base
- 1 loaf sourdough bread
- 480 g whole milk ricotta cheese (lactose-free if preferred)
- olive oil for drizzling
Method
Marinated Tomatoes
Halve the cherry tomatoes and place in a bowl.
Add 45 ml extra virgin olive oil, 30 ml balsamic vinegar, 120 ml fresh basil (roughly chopped) and 30 ml fresh thyme leaves.
Season to taste with salt and black pepper.
Let sit for 10–15 minutes at room temperature, or cover and refrigerate up to overnight.
Bring to room temperature before serving.
Lemon Thyme Honey
Combine 60 ml pure maple syrup and 30 ml fresh thyme leaves in a small glass jar or bowl.
Add 15–30 ml fresh lemon juice to taste.
Season with salt and black pepper.
Stir to combine.
Whipped Ricotta
Place 480 g whole milk ricotta cheese (lactose-free if preferred) in a food processor.
Whip until smooth and creamy, about 1–2 minutes.
Season with salt to taste.
Transfer to a bowl, cover and refrigerate until ready to assemble (keeps up to 3 days).
Toast & Assemble
Preheat a grill to high heat, or preheat an oven to 200 °C.
Slice the sourdough bread into 1 cm thick slices.
Drizzle both sides of each slice lightly with olive oil and season with salt.
Place bread on the grill and toast for 2–3 minutes per side until lightly golden and fragrant. (If using an oven, toast on a baking tray for 3–4 minutes per side.)
Remove from heat and transfer to a serving platter.
Spread a generous layer of whipped ricotta onto each slice of toast.
Top each slice with marinated tomatoes, spooning them generously and including some of the marinating liquid.
Drizzle with lemon thyme honey.
Serve immediately, with components slightly separated so guests can adjust proportions to their taste.
