Roasted Tomatoes with Whipped Ricotta 🤤 This was a family favourite and on my list for when I start entertaining again x
 Let's Cook → VideoÂ
Prep: 10 mins | Cook time: 30-40mins | Serves: 2-4
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What you will need:
- 1 Vine of tomatoes
- 1 Punnet of cherry tomatoes
- 2-3 Sprigs of thymeÂ
- EVOO
- Salt and Pepper
- Rosemary
- White wine
- 2 Tub of ricotta
- Rind of 1 lemon
- A handful of parmesan cheese
- Basil, roughly chopped
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Method
- Start by preheating your oven to 160°, and line a baking tray with baking paper
- Place the vine of tomatoes and punnet of cherry tomatoes on to your baking tray along with the thyme sprigs. Drizzle over some EVOO and sprinkle some salt and pepper over the top
- Add a dash of white wine over the top and then place the tray in the oven for 30-40 minsÂ
- While the tomatoes are baking, place the ricotta, lemon rind and parmesan cheese into a whizzing device, add some salt and pepper to taste and a drizzle of EVOO. Blitz until smooth and creamy
- Spread the mixture onto your serving plate, transfer the roasted tomatoes over the top with another drizzle of EVOO and sprinkle of salt and pepper
- Garnish with freshly chopped basil
- Serve with some toasted sourdough and enjoy!
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