Sometimes you have those dishes that look like you've been in the kitchen for hours, when the opposite is true. This is one of them. The contrast between the pan-toasted sourdough, the silky whipped ricotta and the tomatoes burst in butter... this is lunch 2.0.
Serves: 2
Prep: 10 minutes
Cook: 10 minutes
Ingredients
- 2 thick slices of good sourdough
- 250 g ricotta
- 250 g cherry tomatoes (a mix of colours looks best)
- Butter
- 1 tsp chilli flakes (or more if you like it hot)
- Extra virgin olive oil
- To finish: flaky sea salt (Maldon) and optionally a little fresh parsley (not a must)
Method
- Put the ricotta in a small bowl with a tiny drizzle of olive oil and a pinch of salt. Whisk it (or use the mixer briefly) until it's silky and airy. Set aside.
- Heat a frying pan over medium-high heat. Lay the thick slices of sourdough in and toast them on both sides until deep golden brown and super crispy. Take them out and let them rest briefly.
- Use the same pan (why make it complicated when it can be easy) and melt a generous knob of butter. Throw in the tomatoes and the chilli flakes. Cook them for around 5 to 7 minutes, giving the pan a shake every now and then. You want them to burst, wrinkle and release those lovely juices into the butter.
- Spread a thick layer of whipped ricotta on the toasted bread. Spoon the warm tomatoes on top and drizzle the leftover chilli butter from the pan over them like a dressing.
- Finish with a few flakes of sea salt and a little fresh parsley for colour.
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