Roasted tomatoes with ricotta cream

Name: Roasted tomatoes with ricotta cream
Prep time: 10 min
Total time: 30 min
Yield: 2
Cuisine: quick recipes
Ingredients: 125 g ricotta; 150 g plain greek yoghurt; 300 g baby plum tomatoes; 1 garlic cloves; 4 sprig basil; ½ tbsp olive oil; ¾ tsp salt; a little pepper

Aperitif fingerfood quick recipes summer

Total: 30 min. | Active: 10 min.

vegetarian, gluten-free

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Ingredients

for 2 people

Tomatoes
300 g	baby plum tomatoes (e.g. Marzanino)
1	garlic clove, cut in half
½ tbsp	olive oil
½ tsp	salt
a little	pepper

Ricotta
125 g	ricotta
150 g	plain greek yoghurt
¼ tsp	salt
a little	pepper

To serve
4 sprig	basil, leaves torn off

How it's done

Tomatoes

Place the tomatoes in the dish along with all the other ingredients up to and including the pepper, mix.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, place the garlic in a measuring cup.

Ricotta

Add the ricotta and yoghurt to the garlic, season, puree.

To serve

Spread the ricotta onto a platter. Arrange the tomatoes on top while still warm, drizzle the juice from the tomatoes over the top, garnish with basil.

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