Start by taking the nduja out of the fridge and leaving to get to room temperature which takes about 20-30 minutes.

Now cut 2 plum tomatoes in half and place them on a baking tray, drizzle the tomatoes with olive oil and season with salt and peppers.

Place them in a preheated oven at 150-160c which may seem low but we want to cook them slowly until they are nicely soften but still retain their shape, take them out of the oven and set aside, now turn the temperature up to 180c and on the same tray place the ciabatta slice, drizzle with olive oil and season with salt and pepper, once the oven has reached 180c put the tray in and leave it for about 5-10 minutes until the ciabatta has a nice colour and is crispy, next add the ricotta, basil leaves and the lemon juice to a blender and blitz until smooth, season with salt and pepper and quickly blitz one last time, scrape the mixture out into a bowl and set aside.

Remove the ciabatta from the oven and allow to cool.

Now we are going to start assembling our bruschetta, remove the packaging and outer casing of the nduja and spread onto the bruschetta. If you have a squeezy bottle, add the ricotta mixture to it, otherwise just take a spoonful of the ricotta, either way place the mixture in 3 different areas on the bruschetta.

If you want to, quickly fry some of the basil leaves in a small bit of oil, once crispy take them out and place on a plate with kitchen roll to absorb some of the oil.

Place the cooled tomatoes on top of the bruschetta however you like, drizzle the honey all over and top with the crispy basil leaves. Enjoy!