Caramelized Tomato & Ricotta Crostini
For the tomatoes:
4 Tbs sugar
6 Heirloom/salad tomatoes, halved
2 Tbs fresh thyme
¼ cup balsamic vinegar
Salt and pepper
1 loaf ciabatta, sliced and toasted
6Tbs basil Pesto
200g ricotta cheese
Place the pan on the stove on a medium heat, then allow to heat up and the sugar to caramelize.
Once the sugar has melted and is a light golden brown, sprinkle the thyme over the tomatoes, then add the balsamic vinegar and allow to bubble and simmer for two minutes.
Turn the tomatoes over, season with salt and pepper, then leave to simmer for another couple of minutes before serving.
Spread the toasted bread with pesto, then top with the ricotta. Arrange the tomatoes on top, then garnish with micro herbs.