Tartines with roasted tomatoes & mint pesto

1 of 5-a-day10-30 minutes30-60 minutes400 kcal or lesscheese and tomatocheese on toastgood for youlow calorielunchlunchboxmainsopen sandwichopen-faced sandwichquicksarniewholegrain

Makes 4



Heat oven to 190C/170C fan/gas 5. Put the tomato halves in a roasting tin in a single layer. Drizzle with 1 tbsp of the oil, season well and roast for 20 mins. Set aside.

Toast the bread, then rub with the garlic – save the clove for the pesto. Brush a bit more oil over the bread and put on 4 plates.

Using a food processor, whizz together the pine nuts, mint, garlic, remaining oil and vinegar. Thickly spread the ricotta on the bread, then top with the roasted tomatoes and some mint pesto. Serve with a salad, if you like.