Name: Homemade ricotta cheese and caramelised tomato bruschetta
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Dairy
Ingredients: for the ricotta; 1.5 l milk full cream; 2 tsp salt; 100 ml lemon juice; for the tomatoes; 4 Tbs sugar; 6 tomatoes halved; 2 Tbs fresh thyme; 1/4 cup vinegar balsamic; sea salt and freshly ground black pepper to taste; to serve to serve; ciabatta toasted; 6 Tbs pesto; micro herbs

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Ingredients (14)

	for the ricotta
1.5 l	milk — full cream
2 tsp	salt
100 ml	lemon juice
	for the tomatoes
4 Tbs	sugar
6	tomatoes — halved
2 Tbs	fresh thyme
1/4 cup	vinegar — balsamic
	sea salt and freshly ground black pepper — to taste
	to serve — to serve
	ciabatta — toasted
6 Tbs	pesto
	micro herbs

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Method:

Place milk and salt into a pot and bring to the simmer.

Stir in lemon juice then remove from the heat and leave to stand for 10 minutes until the mixture curdles.

Carefully pour mixture into a muslin lined colander then leave to drain for 30 minutes – do not press or force the liquid out.

Sprinkle the sugar into a cold pan, then place the tomatoes, cut side down onto the sugar.

Place the pan on the stove on a medium heat, then allow to heat up and the sugar to caramelise.

Once the sugar has melted and is a light golden brown, sprinkle the thyme over the tomatoes, then add the balsamic vinegar and allow to bubble and simmer for two minutes.

Turn the tomatoes over, season with salt and pepper, then leave to simmer for another couple of minutes before serving.

Spread the toasted bread with pesto, then top with the ricotta. Arrange the tomatoes on top, then garnish with micro herbs.

Reprinted with permission of Zola Nene. Follow her on Facebook | Instagram | Twitter