Tartines with Roasted Tomatoes and Mint Pesto

This week another recipe review!  We have gone back again to the trusty BBC Good Food for this recipe: Tartines with Roasted Tomatoes and Mint Pesto 

For full ingredient list and method follow the above link.

But in brief:

Cut tomatoes in half, place on a baking tray and drizzle with olive oil.  Season well with salt and pepper.

Toast your bread to your liking.

Make the pesto by putting balsamic vinegar, olive oil and mint in the blender (BUT DONT BLEND YET)

Take the garlic cloves and rub then on the toast.  Then, pop these garlic cloves into the blender with the other pesto ingredients.

Toast the pine nuts then also add these to the blender.

Blend the pesto.

Rub oil on the toast.

Smother the toast in the ricotta. MMmmmm

Take the tomatoes from the frying pan and pop them in the oven.  Once they are cooked put them on the toast and season to your taste.

Generously drizzle the pesto over.

All that is left to do now is eat up and enjoy.  We think this goes perfectly with the butternut soup we blogged about here.