Tomato & Ricotta Bruschetta by Jamie Oliver

Ingredients

• 1 rustic country loaf, cut into 4 diagonal slices
• 250 g sweet cherry tomatoes
• 1 small garlic clove, divided
• 1 small fresh red chili, thinly sliced
• 6 fresh oregano leaves
• 2 tbsp olive oil, plus more for drizzling
• 1 pinch flaky salt
• 150 g buffalo mozzarella, drained
• 150 g ricotta
• 1 pinch black pepper
• 2 tbsp sun-dried tomato paste
• 1 tbsp vinegar
• 4 fresh basil leaves

Instructions

1. Preheat the oven to 220°C and place the tomato tray inside for 2 to 3 minutes, until the tomatoes soften and just begin to blister.
2. Mix the cherry tomatoes with half the garlic, the sliced chili, oregano, 1 tablespoon olive oil, and a pinch of salt in a tray.
3. Toast or warm the bread slices until crisp and lightly golden, about 2 to 3 minutes per side if needed.
4. Mash the mozzarella with a fork, then fold in the ricotta, black pepper, and a pinch of salt until creamy but still rustic.
5. Stir the sun-dried tomato paste with the vinegar and a little olive oil to make a loose spread.
6. Rub the remaining garlic over the warm bread, then drizzle with olive oil and spread on the sun-dried tomato mixture.
7. Top each slice with the ricotta-mozzarella mixture, then spoon over the roasted tomatoes and finish with basil leaves and another drizzle of olive oil.