Baked Ricotta With Cherry Tomatoes - cooking recipe

Ingredients

3 tbsp unsalted butter, at room temperature
1/2 cup grated Parmesan cheese
1 large clove garlic, halved
1 lb cherry tomatoes on the vine
1/4 tsp red pepper flakes
1 tbsp extra-virgin olive oil, plus additional, for drizzling
2 cups ricotta cheese
6 None eggs
3/4 cup creme fraiche or sour cream
1 tbsp thyme leaves, plus additional sprigs, for garnish
None None Crusty bread, to serve

Preparation

Preheat the oven to 400\u00b0F. Coat a baking dish (or individual dishes) with butter and dust with Parmesan cheese.
Combine garlic, tomatoes, red pepper flakes and oil in a bowl and season well. Transfer to a baking pan. Roast for 15 mins or until tomatoes start to burst.
Meanwhile, blend ricotta and eggs in a food processor until fluffy. Transfer to a bowl. Stir in creme fraiche and thyme; season. Spoon into prepared dish. Drizzle with a little oil.
Bake for 20 mins, or until set. Garnish with additional thyme. Serve with tomatoes and crusty bread.