This roasted tomato and ricotta bruschetta is a great breakfast idea or a healthy snack!
| 375g | Smooth Ricotta |
| 1 punnet | cherry tomatoes |
| olive oil, for roasting | |
| 2 | garlic cloves, crushed |
| 1 loaf | ciabatta bread |
| sea salt and cracked black pepper, to season |
| 1 | Set oven to 180C. Line a roasting tray with baking paper. Spread tomatoes across the tray and drizzle with olive oil. Roast until tomatoes start to soften. |
| 2 | Slice ciabatta bread and toast to your liking. Crush garlic and rub each slice with the clove. |
| 3 | Spread a generous amount of ricotta onto each slice. |
| 4 | Top with the roasted tomatoes and season as desired. Serve immediately. |
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