Jenyfari

4 large tomatoes
3/4 cup ricotta cheese
1/2 cup basil leaves, chopped
1 slice wholemeal bread, cubed
1 garlic clove, peeled
100g mixed salad leaves
1 T balsamic vinegar

1. Preheat oven to 200c. Place tomatoes stem side down on a board and slice tomato into 3 thick rounds.
2. Combine the ricotta, basil and salt and pepper to taste in a bowl.
3. Sandwich tomato slices together with the ricotta mixture. Place tomatoes stem side up in a small baking dish just large enough to hold them.
4. Place bread and garlic in a food processor and process until crumbs are formed. Sprinkle garlic crumbs over tomatoes.
5. Roast for 20 minutes or until crumbs are golden and tomatoes are just tender.
6. Divide salad leaves between serving plates and place each tomato on each plate. Drizzle with vinegar and season with salt and pepper to taste.

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Only Cookware
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