•  200g yellow teardrop tomatoes
•  1 x 250g punnet cherry tomatoes
•  2 tablespoons olive oil
•  1 tablespoon red wine vinegar
•  1 tablespoon finely grated lemon rind
•  1 clove garlic, crushed
•  1 cup (45g) basil leaves
•  sea salt and cracked black pepper
•  8 slices sourdough bread
•  olive oil, extra, for brushing
•  1 cup (200g) ricotta

  Place the teardrop and cherry tomatoes in a non-metallic bowl and crush with the back of a spoon or fork. Add the oil, vinegar, lemon rind, garlic, basil, salt and pepper and stir to combine. Set aside.

  Heat a char-grill pan or barbecue over high heat. Brush the bread with oil and char-grill or barbecue for 1–2 minutes each side or until golden and toasted. Spread with the ricotta and top with the crushed tomato mixture to serve. Serves 4.