Tartines with roasted tomatoes & mint pesto

• medium-sized vine-ripened tomatoes8

  halved

• extra-virgin olive oil↗4 tbsp tbsp
• thick slices wholemeal bread4
• garlic clove↗1

  left whole

• pine nut↗25g g

  toasted

• small bunch mint↗
• balsamic vinegar↗1 tbsp tbsp
• ricotta↗100g g
• green salad

  to serve (optional)

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Put the tomato halves in a roasting tin in a single layer. Drizzle with 1 tbsp of the oil, season well and roast for 20 mins. Set aside.

2. 2

   Toast the bread, then rub with the garlic – save the clove for the pesto. Brush a bit more oil over the bread and put on 4 plates.

3. 3

   Using a food processor, whizz together the pine nuts, mint, garlic, remaining oil and vinegar. Thickly spread the ricotta on the bread, then top with the roasted tomatoes and some mint pesto. Serve with a salad, if you like.