400g cherry vine tomatoes, halved
2 tbsp Balsamic vinegar
1 tbsp olive oil
½ red onion, chopped
4 wholemeal pitta breads
250g Italian Ricotta
20g pack lemon thyme, leaves only, chopped
Preheat the grill to high and cover a large baking sheet with foil.
Toss the tomatoes, balsamic glaze, olive oil and red onion together in a bowl and set aside.
Place the pitta breads onto the baking sheet. Divide the ricotta between them, spread over the top then season. Top with the balsamic tomato mixture and grill for 5-7 minutes.
Remove and leave to cool slightly. Top with fresh lemon thyme, and serve.