Tomato and Ricotta Panini
|Plum tomatoes||6 , halved lengthwise (Egg / Italian)|
|Ricotta cheese||10 Ounce, drained (315 Grams)|
|Chopped fresh basil||2 Tablespoon|
|Crushed black peppercorns||2 Teaspoon|
|Hot chili sauce||1 Tablespoon|
|Turkish bread rounds||4 , split|
|Baby spinach leaves||4 Ounce (125 Grams)|
1. Place tomatoes, cut side up, on a baking tray, sprinkle with a little oil and bake at 200°C/400°F/Gas 6 for 35 minutes or until soft.
2. Place ricotta cheese, basil, black peppercorns and chili sauce in a bowl and mix to combine. Spread ricotta mixture over the bases of the bread rounds, then top with roasted tomatoes and spinach leaves and cover with bread tops. Brush sandwiches with oil, place in a preheated frying pan and cook over a low heat for 2-3 minutes each side or until golden and warmed through.