Ripe peach and small tomatoes balance creamy ricotta on crisp bread.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 250 g Atomic Sunset tomatoes, quartered
- 1 ripe peach, diced
- 150 g ricotta
- 4 thick bread slices
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 6 basil leaves, torn
- 1/4 tsp salt
Method
- Toast bread until crisp. Stir ricotta with half the salt.
- Toss tomatoes and peach with oil, vinegar and remaining salt.
- Spread ricotta on toast. Add fruit mixture and basil just before eating.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Atomic Sunset Tomato
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
- San Marzano Fire Tomato Butter Pasta
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
