Ingredients
1 cup ricotta cheese
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp honey (optional)
1 clove garlic, minced
1/2 tsp dried oregano
Salt & black pepper, to taste
Fresh basil leaves, for garnish
Warm crusty bread or crostini, for serving
Instructions
Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, garlic, oregano, salt, and pepper. Roast for 15–20 minutes until blistered.
In a bowl, whip ricotta using a hand mixer or whisk until smooth and fluffy. Season with a pinch of salt.
Spread whipped ricotta onto a serving board or platter.
Spoon roasted tomatoes over the ricotta and drizzle with honey (if using).
Garnish with fresh basil leaves and serve with warm bread or crostini.