Ricotta toast with kale and cherry tomatoes
- Preparation and cooking time
- Total time
- serves 1
- 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.