Chive ricotta toast

Ingredients:

For the slow roasted tomatoes:

 6-8 cocktail tomatoes, sliced in half
2 tsp. extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. black pepper

For the toast:

 1/2 cup ricotta cheese
2 tablespoons minced chive stems
1 tablespoon chive blossoms, washed and separated
2 tsp. extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. black pepper
4 slices multi-grain bread, toasted

Method:

  1. Pre-heat your oven to 150°C. Place the tomatoes cut side-up in a medium baking dish, drizzle with olive oil and sprinkle over salt and black pepper.
  2. Place in oven and roast the tomatoes for 50-60 minutes. The tomatoes should be wrinkly and soft, but still glossy (i.e. not completely dried out) and able to hold their shape. Remove and set aside.
  3. In a small bowl, stir together the ricotta cheese, minced chive stems, half the chive blossoms, olive oil, salt and black pepper. 
  4. Spread the ricotta mixture over the toasted bread. Top with the roasted tomatoes and the remaining chive blossoms. Season with additional salt and black pepper, if desired.