Crushed Cherry Tomato And Ricotta Bruschetta

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200 g yellow teardrop tomatoes

1 x 250g punnet cherry tomatoes

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 tablespoon finely grated lemon rind

1 clove garlic, crushed

1 cup (45g) basil leaves

sea salt and cracked black pepper

8 slices sourdough bread

olive oil, extra, for brushing

1 cup (200g) ricotta

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