Silvia Colloca's heirloom cherry tomatoes roasted slow with balsamic, garlic and mixed herbs until they collapse into a jammy heap. Spooned over whipped ricotta on a thick crostini, finished with more balsamic. Italian antipasto, summer-leaning.

The slow-roast technique on the tomatoes is the structural ingredient. Cherry tomatoes (a mix of heirloom varieties for visual variety) tossed with olive oil, balsamic vinegar, smashed garlic and mixed herbs (rosemary, thyme, oregano), then roasted at 180 for 45 minutes to an hour until the tomatoes burst, the juices reduce and the surface caramelises into a jammy spread. Some left whole for visual contrast.

The whipped-ricotta base is the upgrade on a simple ricotta smear. Fresh full-fat ricotta blitzed in a food processor with olive oil, lemon juice and salt for a full minute until the texture turns light, fluffy and almost mousse-like; the air incorporated during the whip gives the ricotta a cloud-like quality that suits being spread on toast. Substitute mascarpone for a richer, denser version.

A thick slice of crusty bread (sourdough, ciabatta or a country loaf) toasted until the outside crisps and the inside stays soft, rubbed with a halved garlic clove for a faint allium edge, smeared with the whipped ricotta, topped with the tomatoes, drizzled with the reduced balsamic from the roasting tray. Sea salt flakes, black pepper, fresh herbs torn over the top. A glass of cold rose, the kind of summer antipasto that doubles as lunch.