Herbedricottaandroasted-
tomatobruschettaSERVES 4
“Ricottais a lovely,delicatefreshcheeseandbakingit
withherbsaddslotsofflavour,”saysPilu.“Bakingthe
ricottaalsochangesitstexture,makingit a bitfirmer.
It pairs very well with vine-ripened, blistered tomatoes.”
500 gmricotta
1 tbspdriedoregano
1 tbspfinelychopped
rosemaryleaves
100 gm(11/4cups)finelygrated
Parmigiano-Reggiano
Finelygratedzestof
1 lemon
4 thicklycutslices
sourdoughbread
ROASTEDTOMATOES
500 gmcherrytrusstomatoes
60 ml(¼cup)extra-virgin
oliveoil,plusextrafor
greasinganddrizzling
1 largegarlicclove,bruised
1 tspcastersugar
1 Forroastedtomatoes,
preheatovento200°Candline
a bakingtraywithbakingpaper.
Placetomatoesina bowland
tosswithoilandgarlic.Add
sugarand1 tspsalt,andseason
totastewithfreshlycracked
blackpepper.Placetomatoes
onpreparedtrayandroast
untiltheybegintocollapse
andblister(15-20minutes).
2 Meanwhile,lightlygrease
a smallbakingdish.Combine
ricottaina bowlwithherbs,
parmesanandzest,andseason
totaste.Placericottamixture
inbakingdishandsmooth
oversurface.Bakeuntilgolden
(15-18minutes).Cool.
3 Toserve,preheata char-
grillpanoverhighheat.Grill
sourdoughuntillightlycharred
(1-2minuteseachside).Drizzle
withoil,topwithbakedricotta
androastedtomatoes and
season to taste.
Bruschetta&
musselsAllprops
stylist’s own.
56 GOURMET TRAVELLER
Fast