Description
This twist on the classic flavours of bruschetta adds creamy basil ricotta and soft-baked eggs to delight the taste buds. Serve with fresh crusty ciabatta to soak up all the juices and rich yolks.
Instructions
In a small bowl, mix ricotta, basil, salt and pepper until well combined.
On a large baking sheet, toss tomatoes with onion, garlic, olive oil and balsamic glaze. Spoon small dollops of ricotta mix all over tomatoes. Make 8 wells and crack an egg into each well.
Bake in preheated oven at 400°F (200°C) for 6-7 minutes or until eggs are cooked to desired doneness.
Sprinkle with Parmesan cheese, season all over with salt and pepper to taste and garnish with basil leaves. Serve with bread.
