Cherry Tomato Confit Bruschetta with Ricotta & Basil Pesto
Prep time
Cook time
Total time
Recipe type: Starter
Cuisine: Italian
Serves: 10
  • 300gr (10oz) high-quality cherry tomatoes
  • 2 garlic cloves, grated
  • 4-5 sprigs fresh thyme
  • 1 tsp demerara sugar
  • Extra-virgin olive oil
  • ½ tsp high-quality balsamic vinegar
  • sea salt ( I used Maldon sea salt flakes) & black pepper
  • 1 large italian rustic ciabatta bread, sliced
  • 240gr (1 cup) ricotta cheese (I used homemad a2 Milk ricotta)
  • 150gr (5oz) basil pesto
  1. Arrange the cherry tomatoes and grated garlic on a baking dish and tuck thyme sprigs around. Drizzle generously with olive oil, sprinkle with sugar and season with salt & pepper to taste. Add the balsamic vinegar and toss gently to coat.
  2. Bake at 130C/260F until tomatoes are wrinkly but not all have burst, abut 1-1/2 to 2 hours.
  3. Once ready, remove the tomatoes from the oven and cool at room temperature.
  4. In the meantime, grill the sliced bread until crispy, then spoon over a little ricotta cheese on each slice, top with cherry tomato confit, drizzle a bit of basil pesto on top and serve.
Store remaining cherry tomato confit with their cooking oil and pan juices in an airtight container in the fridge up to 2 weeks, or freeze up to 2 months.
Recipe by The Petite Cook at