Baked ricotta with cherry tomatoes

Step 1

Preheat oven to 200°C (180°C fan-forced). Coat a baking dish (or individual dishes) with butter and dust with parmesan.

Step 2

Combine garlic, tomatoes, chilli and oil in a bowl and season well. Transfer to a roasting tray and roast for 15 minutes or until tomatoes start to burst.

Step 3

Meanwhile, combine ricotta and eggs Ira processor and whiz until light and fluffy. Transfer to a bowl, stir in creme fraiche and thyme leaves, and check seasoning. Spoon into prepared baking dish, drizzle with a little extra oil and bake for 20mins, or until set. Garnish with extra thyme sprigs and serve with tomatoes and crusty bread.