Ingredients
The following ingredients have 8 Servings
- 2 cup ricotta ((500g))
- 2 tbsp parmesan cheese (freshly grated)
- zest of one lemon
- 1 tbsp fresh thyme (chopped, plus more for garnish)
- 1.5 cups cherry tomatoes ((200g))
- 1 tbsp olive oil
- salt and pepper (to season)
Instruction
- Preheat the oven to 350°F (180°C).
- Cut the tomatoes in half and place in a baking tray. Sprinkle with chopped thyme, salt, pepper and half 1/2 tbsp of olive oil. Roast for 15-20 minutes then remove to set aside and cool.
- Put the ricotta, lemon, parmesan and a pinch of psalt and pepper to a food processor, blitz until smooth (a couple of seconds).
- Add the ricotta dip to a serving plate or shallow bowl and make a small well in the middle. Add the roasted tomatoes, drizzle with a touch of olive oil, a sprinkle of salt and pepper and a few extra thyme leaves. Serve with crusty bread or crackers.
