Brunch is sorted with this easy, seasonal twist on topped toast.
- Prepare5 mins
- Cook10 mins
- Total time15 mins
Heat 2 tbsp oil in a saucepan over a medium heat and, once hot, add the tomatoes. Cook for about 7 minutes, stirring occasionally, until the tomatoes are hot but keeping their shape.
When they are cooked, remove from the heat and add the chives, the remaining 1 tbsp oil and salt. Don’t worry if some tomatoes break.
Spread the ricotta over the sourdough, then add the tomatoes, drizzling over the juices to serve, with extra chopped chives if liked.
If you want a nibble with drinks, you could cut the toast into small pieces, add a drizzle of green pesto with basil to the ricotta and finish with a sprinkling of toasted pine nuts.