November 21, 2014

Oven Roasted Tomatoes with Fresh Sheep Ricotta Cheese

Here is a simple version of the recipe:

Mix fresh thyme, chives and salt and pepper into the sheep ricotta. Mold the cheese into a small bowl.

Bake the cherry tomatoes in olive oil, crushed garlic, and a bay leaf until they collapse and release their juices (see image to left).

Pour the cherry tomatoes over the ricotta. Serve with your favorite crusty bread and organic extra virgin olive oil.