CHERRY TOMATO TOPPER
- 300g cherry tomatoes, quartered
- 1-2 tbsp extra virgin olive oil
- 30g flat leaf parsley, chopped
- 30g dill, chopped
- ½ tsp chilli flakes
SUNDRIED TOMATO AND RICOTTA TOPPER
- 150g ricotta, whipped
- 100g sundried tomatoes in oil
- ½ small bunch basil, leaves picked
- Sea salt flakes