Grilled cherry tomato and ricotta salad

Recipe from: 12/18/2003 12:00:00 AM

Ingredients 10
Servings 1
Minutes 15 minutes


Serving Change
  • 500
    cherry tomatoes on the vine
  • 6
    garlic cloves, unpeeled
  • 45
    extra virgin olive oil
  • 30
    balsamic vinegar
  • 5
  • freshly ground sea salt and black pepper
  • 500
    ricotta cheese
  • extra olive oil
  • fresh basil
  • balsamic vinegar


15 minutes
Preheat the oven to 200 °C.
Arrange the tomatoes on a baking tray.
Crush the garlic cloves with the blade of a knife and add to the tomatoes.
Drizzle with the olive oil and vinegar and season with the sugar, salt and pepper.
Roast the tomatoes for 10 minutes or until the skins begin to burst.
Slice the ricotta into 5 mm thick slices.
Pour a little olive oil into a non-stick frying pan and fry the ricotta slices until golden on the outside.
Remove from pan and season.
Arrange the tomatoes, ricotta and basil leaves on a platter and drizzle with the pan juices, balsamic vinegar and olive oil.

Read more on: roast  |  grill


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