Bruschetta with tomatoes, red onions and ricotta, with anchovy dressing

Serves 4

4 slices of bread (pagnotta or any peasant-style bread)
1 clove of garlic, peeled
4 ripe tomatoes
2 red onions, peeled and sliced into generous pinwheels
50ml/2fl oz mild olive oil
2 sprigs lemon thyme
2 fresh bay leaves
2 cloves of garlic, peeled and sliced
A few drops balsamic vinegar

For the dressing

3 cloves of garlic
3 good-quality anchovies (Spanish, packed in olive oil)
1 small bunch flatleaf parsley
Zest of a lemon, and juice of half a lemon
A little black pepper
50ml/2fl oz mild olive oil
4tbsp buffalo ricotta

Heat the oven to 180C/350F/Gas4. Slice the tomatoes and place in a baking tray. Scatter on the onions, thyme, bay and garlic. Season and drizzle with the oil and vinegar. Roast in the oven for 30 minutes, or until soft.

Put all the dressing ingredients in a mortar (except the oil and ricotta), and grind to a purée. Add the oil, set aside.

Grill the bread until golden brown on both sides; rub with the garlic, and spoon on the warm tomato and onion mixture. Place a dollop of ricotta on top and add just a little lemon dressing. Serve as a starter or as a simple lunch dish with a rocket salad, dressed with lemon and olive oil.