500 g tomatoes, seeded, chopped
2 eschalots, cut into thin wedges
5 medium fresh strawberries, quartered
260 g low-fat ricotta
2 Tbsp honey
½ tsp finely grated fresh lemon zest
170 g wholemeal sourdough
balsamic glaze, to serve
small basil leaves
freshly ground black pepper
- Preheat oven to 200°C (fan-forced). Line a large baking dish with baking paper. Arrange tomatoes and eschalots in dish. Roast for 45 minutes, stirring twice, or until tomatoes are lightly browned and slightly dry. Transfer to a bowl. Stir in strawberries. Set aside to cool slightly.
- Combine the ricotta, honey and lemon zest in a small bowl.
- Increase oven temperature to 220°C (fan-forced). Cut bread diagonally into 20 slices. Lightly spray slices with cooking spray. Place slices on large tray and bake for 5-7 minutes, turning once, or until light brown and crisp.
- Spread the bread slices with ricotta mixture. Top with the tomato mixture. Drizzle over a little balsamic glaze and add a few basil leaves. Sprinkle with pepper and serve.