Crema di Parmigiano & Roasted Tomatoes Crostini

I discovered crostini in Augustus Harris; a warm & friendly cicchetti bar in the heart of Covent Garden. Their 'Ricotta & Tomato' crostini was deliciously sweet & simple. The two tweaks I made were cutting up jarred sun-dried tomato (to give more flavour to my fresh supermarket tomatoes), and whipping the ricotta up with parmesan (again, for the same reason).

🍅 Makes 4 crostini

• crema di parmigiano: 125g ricotta & 50g of grated parmesan

• 8 cherry tomatoes

• 4 sun-dried tomatoes

• garlic

• salt & pepper

• extra-virgin olive oil

1. Preheat the oven to 180'C (fan).

2. Grate 50g parmesan or pecorino.

3. Whip together with 125g ricotta to make your 'crema di parmigiano'.

4. Put 8 cherry tomatoes on a baking tray with a glug of extra-virgin olive oil and a sprinkle of salt & pepper.

5. Cook in the oven for approximately 10 mins (until slightly blistered).

2. Chop up 4 sun-dried tomatoes into teeny-tiny pieces.

3. Toast your crostini.

4. Rub with raw garlic, a sprinkle of extra-virgin olive oil, and start building.

5. Put a tsp of your crema di parmigiano onto the base of each crostino.

6. Place two roasted tomatoes on one side, and a tsp of chopped sun-dried tomatoes on the other.

7. Decorate with a fresh basil leaf and a sprinkle of salt and black pepper.