Ingredients (4 servings) as a side dish or part of a Mezze selection:
- 350g cocktail tomatoes
- 3 stalks rosemary
- 2 stalks thyme
- 6 tablespoons olive oil
- 3 cloves of garlic, crushed with the blade of a knife
- 2 tsp oregano, dried
- 1 tsp rosemary, dried
- 1 tsp basil, dried
- 1/2 tsp thyme, dried
- 1/2 tsp chili flakes
- 1/2 tsp salt
- pepper, freshly ground
- 1/2 lemon, zest and 3 thin strips of zest cut off
for the fruity whipped cream cheese:
- 175g yogurt or curd cheese
- 175g cream cheese
- 1/2 lemon, zest and juice
- salt
- pepper, freshly ground
for garnish:
- 5g basil leaves, fresh
- chili flakes
- lemon zest
- Preheat oven to 220ºC top/bottom heat.
- Toss the tomatoes with the herbs, garlic, lemon zest and zest, salt, pepper and chili flakes with olive oil in an ovenproof dish.
- Roast the tomatoes in the preheated oven for 20-30 minutes, until the skin of the tomatoes blisters.
- While the tomatoes are in the oven, prepare the ricotta cream. Mix all the ingredients in a bowl and season with salt and pepper. Chill in the refrigerator until ready to serve.
- Once the tomatoes are ready, spread the ice-cold cream on a wide bowl (or plate with rim) and form a hollow in the center with the back of a spoon. First, carefully add the tomatoes in garlic and herbs, along with the lemon zest and thyme and rosemary stems into the hollow. Pour over the tomato oil from the baking dish. Lastly, garnish with fresh basil leaves, some chili flakes and lemon zest. Serve immediately with fresh bread.
