Pane guttiau with ricotta and cherry tomatoes

A quick, filling main meal option
prepared with a winning combination
of simple wholesome ingredients
that can be enjoyed at any time of year.

Ingredients, to serve 4

3 sheets of Sunalle Pane Guttiau
8 tbsp extra-virgin olive oil
4 tbsp lukewarm water
Salt, black pepper and oregano, to taste
200 g salted sheep’s ricotta
4 cherry tomatoes

Process

Pour the oil and five tablespoons of the lukewarm water in a blender or food processor with a pinch of dried oregano. Season with salt and pepper and blend for a few seconds. Cut the salted sheep’s ricotta into thin slices.
Slice the tomatoes and season them with salt and pepper.

Break up the three sheets of pane guttiau into multiple rough rectangles. Brush each piece with the seasoned oil and water emulsion and arrange on four plates to serve. Top with alternating slices of tomato and ricotta..