Baked Ricotta with Roasted Tomatoes

                    This dish is all about balance. Match the mild ricotta with  full-flavored olive oil,

                            ripe tomatoes,  and sharp black pepper

makes 4 appetizer servings

prep 15 mins • cook 25 mins

1 large red pepper

2 tbsp extra virgin olive oil, plus

more for the pan and for drizzling

7 ripe cherry tomatoes, cut in half

salt and freshly ground black pepper

8oz (220g) fresh ricotta cheese,

drained to remove excess whey

2 tbsp freshly grated Parmesan

Cheese

●

Prepare ahead The dish is best served hot, but it can also be baked

up to 4 hours in advance and served at room temperature.

1.

Position a broiler rack 6in (15cm) from the source of heat

and preheat the broiler. Place the red pepper on the rack and broil, turning

occasionally, about 10 minutes, until the skin is charred and blistered.

Transfer to a plate and cool. Peel and discard the ribs and seeds. Cut the

pepper into thin strips.

2.

Preheat the oven to 425°F(220°C). Lightly oil a small baking

dish. Reserve 2 tomato halves and nplace the remaining tomato halves in

the dish, cut sides up. Drizzle with 2 tbsp olive oil and sprinkle with salt

and pepper. Bake for 7–10 minutes until the tomatoes soften. Remove

the dish from the oven and set aside.

3.

Cut the ricotta cheese in half crosswise. Remove the

tomatoes from the dish. Place the bottom half of the ricotta, cut side

up, in the dish and season lightly with salt and pepper. Arrange the pepper

strips on top, then the tomatoes.Drizzle with olive oil and top with the

remaining ricotta, cut side down.

4.

Sprinkle with the Parmesan and drizzle with a little extra oil.

Return to the oven and bake for 15 minutes until the cheese is hot and

the top is golden.

variation

Substitute sun-dried tomatoes in oil

for the roasted cherry tomatoes and

pimiento del piquillo (preserved

Spanish peppers) for the red peppers