TARTINES WITH ROASTED TOMATOES & MINT PESTO
French open-faced cheese and tomato toasted sandwiches, drizzled with light mint and garlic pesto and spread with ricotta
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 30m
Yield Makes 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 333 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
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