October Newsletter


Do you have an abundance of tomatoes and wondering what to do with them? Here's a simple & delicious recipe that I use all the time. Roasted cherry tomato & ricotta bruschetta (but any tomato is fine to use) and a bonus bread recipe

Roasted Cherry tomato and ricotta bruschetta

Ingredients

  • cherry tomatoes on the vine 4-6 bunches

  • garlic 1 whole bulb, cut in ½

  • bay leaves 4

  • olive oil 200ml

  • basil leaves 4 as a garnish

  • crusty bread warmed, to serve

  • 1 small tub ricotta

  • Salt & pepper to taste

  • Sourdough or bread of your choice (see recipe below)

Heat the oven to 180C/fan 130C/gas 2. Put the tomatoes and garlic in a baking dish, tuck in the bay leaves, and season well. Pour over the olive oil and cover with foil. Bake for 1½ hours,

Add salt & pepper to your ricotta and mix together until combined

Toast your sourdough (or whichever bread you prefer)

Spread some ricotta onto your bread and then top with roasted tomatoes and drizzle with any juice that is leftover in the baking tray.

Add some basil leaves and enjoy.

Bread recipe

  • 3 cups plain flour

  • 2 teaspoons salt

  • 7 grams instant yeast

  • 1 1/2 cups water

Mix everything together in a bowl (it will be thick and lumpy)

Place a clean tea towel over the bowl and leave to sit on the bench for 12hrs

After 12 hours the dough will have doubled in size and have a nice fermenty smell

Preheat your oven to 220 degrees

Place dough onto a floured surface and roughly shape into a loaf (the dough will be sticky)

Place loaf onto a floured tray and bake for 45mins

Let cool and then slice as needed.

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