- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
These roasted tomatoes with ricotta are perfect when served as an appetizer (or even dinner with toast). As they roast in the oven, the tomatoes release their juices, which taste incredible with creamy ricotta cheese. Serve this family style with lots of bread for sopping up the juices.
Ingredient:
- 4 cups cherry tomatoes
- 1/2 cup halved and pitted assorted olives
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/2 cup ricotta cheese
- Zest of half a lemon
- 15 to 20 mint leaves, chopped
- Baguette, warmed and sliced for serving
