Tartines With Roasted Tomatoes & Mint Pesto
For a vibrant meal bursting with the flavors of summer, try this delicious roasted tomato bruschetta with creamy ricotta and fresh mint pesto. Juicy vine-ripened tomatoes are roasted to perfection before being piled onto crispy wholemeal bread, slathered with velvety ricotta, and drizzled with a fragrant mint and pine nut pesto. This dish is a celebration of simple ingredients that come together to create a symphony of tastes and textures. Serve as a flavorful appetizer or light meal, accompanied by a side of green salad for a refreshing touch.
— Constant Cookbook
Ingredients
- 8 medium-sized vine-ripened tomatoes , halved
- 4 tbsp extra-virgin olive oil
- 4 thick slices wholemeal bread
- 1 garlic clove , left whole
- 25g pine nuts , toasted
- small bunch mint
- 1 tbsp balsamic vinegar
- 100g ricotta
- green salad , to serve (optional)
Instructions
- Heat oven to 190C/170C fan/gas 5. Put the tomato halves in a roasting tin in a single layer. Drizzle with 1 tbsp of the oil, season well and roast for 20 mins. Set aside.
- Toast the bread, then rub with the garlic – save the clove for the pesto. Brush a bit more oil over the bread and put on 4 plates.
- Using a food processor, whizz together the pine nuts, mint, garlic, remaining oil and vinegar. Thickly spread the ricotta on the bread, then top with the roasted tomatoes and some mint pesto. Serve with a salad, if you like.
Cook Time
20M
Prep Time
PT10M
Yield
MAKES 4
Nutrition
- Calories: 333 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.8 milligram of sodium
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