Waitrose Baked Herb Ricotta and Roast Cherry Tomatoes

This is really brunch, masquerading as a light supper. The recipe can easily be doubled to serve four generously – just spoon the ricotta mixture into a small loaf tin instead of individual moulds and bake for ten minutes longer. A small avocado and rocket salad makes an ideal accompaniment.

Serves: 2

Ingredients
2 slices Wholemeal or sourdough bread 150g Cherry tomatoes, halved 2 tbsp Extra virgin olive oil 250g Ricotta cheese, drained 2 tbsp Grana Padano cheese, finely grated 1 Egg 1 tbsp Basil leaves, torn

Method

 * 1) Preheat the oven to 190˚C/gas 5. Spread the tomatoes out, cut sides up, in a small roasting tin and season well.
 * 2) Use a little of the oil to grease two 180ml pudding moulds or ovenproof cups and drizzle 1–2 tsp over the tomatoes.
 * 3) Beat the cheeses, egg and half the basil together with a little seasoning in a bowl and divide between the moulds.
 * 4) Bake the Ricotta mixture and the tomatoes for 20–25 minutes, until the cheese is puffed up and beginning to brown. Run a knife around the edge and turn out of the moulds.
 * 5) Toast the bread and drizzle with the remaining olive oil. Top with slices of the baked Ricotta; season with black pepper

Drinks recommendation
This recipe needs a wine that will balance its acidity, with a complexity able to cope with the textures. This Italian example has delicacy and a lovely finish. Sant’Elisa Friulano 2008 Friuli Grave DOC. Bin 600870.