Balsamic roasted cherry tomato & ricotta flatbreads

Name: Balsamic roasted cherry tomato & ricotta flatbreads
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 400 g cherry vine tomatoes, halved; 2 tbsp Waitrose Balsamic Glaze; 1 tbsp olive oil; ½ red onion, chopped; 1 pack Deli Kitchen Seeded Flatbread Thins; 250 g pack essential Waitrose Italian Ricotta; 20 g pack lemon thyme, leaves only, chopped

These warm flatbreads are topped with creamy ricotta, juicy cherry vine tomatoes and crispy red onion tossed in balsamic glaze. They are topped with chopped lemon thyme leaves to bringing a sweet, citrus flavour.

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Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

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Ingredients

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

Method

Preheat the grill to high and cover a large baking sheet with foil.
Toss the tomatoes, balsamic glaze, olive oil and red onion together in a bowl and set aside.
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.
Remove and leave to cool slightly. Top with fresh lemon thyme, slice into triangles and serve.