Name: Roast tomato custards
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: 250 gram cherry tomatoes, halved; 1 garlic bulb, cut in half crosswise; 2 teaspoon thyme leaves; 5 eggs, at room temperature; 300 gram fresh reduced-fat ricotta; 300 millilitre reduced-fat milk; 2 tablespoon freshly grated parmesan; 40 gram light olive oil spread, melted; 2 teaspoon dried mixed herbs; 6 slice multigrain sourdough bread; salad leaves, to serve

Ingredients

250 gram cherry tomatoes, halved

1 garlic bulb, cut in half crosswise

2 teaspoon thyme leaves

5 eggs, at room temperature

300 gram fresh reduced-fat ricotta

300 millilitre reduced-fat milk

2 tablespoon freshly grated parmesan

40 gram light olive oil spread, melted

2 teaspoon dried mixed herbs

6 slice multigrain sourdough bread

salad leaves, to serve

Method

1.Preheat oven to 160°C (140°C fan-forced). Line a baking tray with baking paper. Place tomato and garlic, cut-side up, on prepared tray. Sprinkle with thyme. Season. Bake for 30 minutes or until tomato is soft. Remove tomato from oven. Bake garlic for 10 minutes more or until tender.

2.Grease 6 x 3/4-cup ovenproof dishes. Arrange half the tomato in prepared dishes. Squeeze garlic from skins; mash. Whisk mashed garlic, eggs, ricotta and milk in a jug. Season. Pour over tomato in dishes. Sprinkle with parrnesan. Transfer dishes to a roasting pan half-filled with warm water. Bake for 20 minutes or until just set (custards should still wobble at centre). Stand for 5 minutes. Top with remaining tomato.

3.Heat a char-grill pan over high heat. Combine melted margarine and mixed herbs. Brush over both sides of bread. Char-grill for 1 minute or until toasted. Serve custards with herb toast and salad leaves.

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Ingredients

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