• olive oil
  • ½ clove garlic, crushed
  • 8 cherry tomatoes
  • 2 handfuls baby kale, roughly chopped
  • 2 slices malted brown bloomer or crusty bread
  • 4 tbsp ricotta, seasoned
  • 2 tsp mixed with a pinch of sugar balsamic


  • STEP 1

    Heat 1 tbsp olive oil in a frying pan. Add the garlic and cook for a couple of minutes. Add the cherry tomatoes and cook until they start to soften. If the garlic starts to catch, add a tbsp of water. Stir in the kale and keep cooking until wilted. Season.

  • STEP 2

    Toast the bread on both sides then spread over the ricotta. Put on a plate and pile on the kale mix. Drizzle the sweetened balsamic over.


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