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500g Ricotta
3/4 cup Parmesan cheese
1/4 cup or a little more of good extra virgin olive oil
Tomatoes on the vine baked
Bake the vine tomatoes with salt and pepper, springs of thyme with garlic and olive oil. Cook until they start to blister.
Set aside to cool.
Blend ricotta, Parmesan and oil (make sure it’s a good olive oil) until it has a smooth consistency. Add salt.
Transfer to serving bowl and top with tomato’s and juices from cooking. Sprinkle with fresh Thyme.
Eat with Proper Crisps Big Cut Smoked Paprika
Thanks @annasimoneats for this delicious recipe!
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