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Balsamic roasted cherry tomato & ricotta flatbreads
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400g cherry vine tomatoes, halved
2 tbsp Waitrose Balsamic Glaze
1 tbsp olive oil
½ red onion, chopped
1 pack Deli Kitchen Seeded Flatbread Thins
250g pack essential Waitrose Italian Ricotta
20g pack lemon thyme, leaves only, chopped
1. Preheat the grill to high and cover a large baking sheet with foil.
2. Toss the tomatoes, balsamic glaze, olive oil and red onion together in a bowl and set aside.
3. Place the flatbreads unfolded onto the baking sheet. Divide the ricotta between them, spread over the top then season. Top with the balsamic tomato mixture and grill for 5-7 minutes.
4. Remove and leave to cool slightly. Top with fresh lemon thyme, slice into triangles and serve.
Typical values per serving:
Rich in vitamin C
This recipe was first published in June 2017.