For the Ricotta
1,5L Clover full cream milk
2 teaspoons salt
100ml lemon juice
For the tomatoes
4 tablespoons sugar
6 Heirloom/Salad tomatoes, halved
2 tablespoons fresh thyme
¼ cup Balsamic vinegar
Salt and pepper
6 tablespoons Pesto
In a large pot, bring milk and salt to a simmer.
Stir in lemon juice, remove from the heat and leave to stand for 10 minutes until the mixture curdles.
Carefully pour mixture into a muslin lined colander and leave to drain for 30 minutes – do not press or force liquid out.
Sprinkle sugar into a cold pan; place tomatoes, cut side down onto sugar.
On medium heat, allow pan to heat up and sugar to caramelise.
Once the sugar has melted and is a light golden brown, sprinkle thyme over tomatoes, add balsamic vinegar and allow to bubble and simmer for two minutes.
Turn tomatoes over, season with salt and pepper, and leave to simmer for another couple of minutes before serving.
Spread the toasted bread with pesto.
Top with the ricotta.
Arrange the tomatoes on top and garnish with micro herbs.
CLOVER INGREDIENTS USED IN THIS RECIPE