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.