Lollipop Tomato Toasts from Garden to Griddle.

Just when I think I’ve eaten the last tomato, another handful appears! Our plants are still keeping us wonderfully supplied this year, and these Lollipop Tomato Toasts are a delicious way to enjoy those late arrivals.

Sweet, warm tomatoes, creamy ricotta and crunchy garlic toast, finished with fresh garden basil and black pepper. Simple ingredients, very little fuss and a lovely excuse to cook lunch outside on my Blackstone griddle. A little treat for yourself when your working in the garden.

The basil has gone absolutely mad with the heat this year too, so a generous scattering on top makes good use of another garden harvest. This is my kind of lunchtime snack: pick it, cook it and enjoy it in the garden.

Ingredients

Serves 2

• 250g ripe cherry tomatoes

• 2 generous slices of sourdough or crusty bread

• 125g ricotta cheese

• 2 tablespoons olive oil, plus a little for the griddle if needed

• 1 garlic clove, finely grated

• A handful of fresh basil leaves

• Salt and freshly ground black pepper

• Wooden or metal skewers

How to make them

1. Prepare your skewers

If you’re using wooden skewers, fully soak them in water for about 30 minutes before cooking. Wash and dry your tomatoes, then thread them onto the skewers.

2. Make the garlic oil

Mix the olive oil with the grated garlic. Lightly brush the tomatoes with a little plain olive oil, then brush both sides of the bread with your garlic oil.

3. Get the griddle hot

Preheat your Blackstone to a good medium high cooking heat. You want the tomatoes to sizzle when they touch the surface, but keep an eye on the garlic toast as it can catch quickly.

4. Cook the tomatoes

Lay the skewers on the griddle and turn carefully until the tomatoes are lightly blistered and beginning to soften. Allow roughly 3–5 minutes, depending on their size and the heat. Aim for juicy tomatoes that still hold together on their skewers.

5. Toast the bread

Toast the bread on the griddle until golden on both sides. It may cook faster than the tomatoes, so lift it off as soon as it’s ready.

6. Add the finishing touches

Spread the warm toast with ricotta, slide the tomatoes off their skewers and pile them on top. Finish with torn fresh basil, a generous twist of black pepper and a little salt to taste.

Find a sunny seat and enjoy!

My little tips

Soak wooden skewers properly rather than giving them a quick splash under the tap.

Let the griddle heat up before you start cooking, then adjust the heat if the bread is browning too quickly.

Use a mixture of tomato colours if you have them. They look beautiful together, and it’s a lovely way to celebrate your harvest.

Don’t cook the tomatoes until they completely collapse. You want them soft and juicy, with just enough structure to lift them from the griddle.

No Blackstone? A stovetop griddle pan works too.

There’s something especially satisfying about making a delicious lunch from things you’ve grown yourself. After all those months of watering and tending, this is the tasty reward. Grow, harvest, cook, share… although you might want to make an extra slice before offering any around!

Here is a quick video of inspiraton.

Enjoy .........