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Tartines with roasted tomatoes & mint pesto

French open-faced cheese and tomato toasted sandwiches, drizzled with light mint and garlic pesto and spread with ricotta

  • Prep: 10 mins
    Cook: 20 mins
  • Makes 4
  • Easy
  • Makes 4
  • Easy
  • Calories 333
  • Carbohydrates 28
  • Saturated Fat 4
  • Sugar 8
  • Protein 10
  • Fat 20
  • Fibre 5
  • Salt 0.8

Nutrition per serving

  • Calories 333
  • Carbohydrates 28
  • Saturated Fat 4
  • Sugar 8
  • Protein 10
  • Fat 20
  • Fibre 5
  • Salt 0.8

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)

Method

  1. 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.

  2. 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.

  3. 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.

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