Warm creamy cheese and soft slightly sweet tomatoes, it doesn’t get better than this. It’s great as an appetizer or light meal. Serve on good crusty bread for a real treat. Here’s how to make it:

Baked ricotta and jammy tomatoes

15 oz ricotta (drained)

1/2 c grated parmigiano reggiano

1 egg

2 tbs fresh herbs of your choice (I used thyme and parsley)

salt and pepper to taste

1 pint cherry tomatoes

1/4 c dry sherry

2 tbs honey

splash of balsamic vinegar

2 sprigs thyme

olive oil to coat the pan

Pre heat oven to 375 degrees.

Place ricotta in strainer lined with cheese cloth and let drain for approximately 30 minutes. Place drained ricotta in mixing bowl, add the parmigiana, egg, herbs, season with salt and pepper and whip until smooth and egg is fully incorporated .

Brush a small casserole with olive oil, spoon in cheese, smooth, drizzle with olive oil and bake for 30-40 minutes until lightly browned.

While cheese is baking, coat saute pan with olive oil on medium high heat. Add tomatoes and cook until skins split and tomatoes soften. Remove from heat, add the sherry, herbs, splash of balsamic vinegar and honey. Return to heat and continue to cook until the liquid becomes thick (jammy).

Spoon the tomatoes over the baked ricotta and serve with good crusty bread.

For more recipes click here or visit @apuginthekitchen on instagram/meta