Baked ricotta cheese with griddled baby rosa tomatoes on the vine

Preheat the oven to 180˚C

In a mixing bowl place all the ricotta cheese and with a fork loosen up the cheese to incorporate the rest of the ingredients. Season with salt and One for All. Place the cheese in a greased baking mould of your choice and sprinkle with Spanish Rub down the middle

of the cheese. Bake in the oven until the cheese is golden on top and has firmed up and come away slightly from the sides of the mould. Remove from the oven and let the cheese cool down slightly. At the same time place the tomatoes on a baking tray season with salt, drizzle with olive oil and grill in the oven or until the skins of the tomatoes have burst slightly.

Remove from the baking tin and serve on a beautiful plate with the tomatoes.

Just before serving drizzle the baked ricotta with some extra virgin olive oil.

Serve with homemade focaccia. (Please see recipe mailer # 29)

Ingredients

• 600g ricotta cheese
• ½ cup finely grated
• parmesan cheese
• ¼ cup cream
• 2 eggs, slight whisked
• 1 clove of garlic,
• finely crushed
• a really good grinding of
• NoMU One for All
• NoMU Just Salt Grinder
• NoMU Spanish Rub
• baby Rosa tomatoes
• on the vine
• extra virgin olive