Serves 2 as a generous lunch
250g cherry tomatoes
for the marinade
50ml olive oil
juice of 1 lemon (about 2 tbsp)
1 bay leaf, torn up
1 red chilli, roughly chopped (optional)
1 garlic clove, sliced
generous pinch of salt (I used Maldon)
generous grind of black pepper
for the whipped herbed-ricotta
100g ricotta
2 tbsp (30ml) cream
3 tbsp mixed herbs, finely chopped (I used parsley, mint, sage and thyme)
salt to taste
to serve
grilled/toasted sourdough bread
- To blanch the cherry tomatoes, score the bottom of each with a sharp knife. Take care not to cut to deep as you don’t want to expose the seeds.
- Drop the tomatoes into a pot of boiling water and allow to boil for 30 seconds before lifting them out and placing them into a bowl filled with ice water.
- The skins will immediately start to loosen by themselves. Carefully peel the skin off (and discard) and place the tomatoes in a bowl.
- In a small bowl, measuring jug, mix together all the marinade ingredients. Pour over the cherry tomatoes and allow to marinate for at least 20 minutes. At this stage you can also place the tomatoes in a sterilised jar and keep it in the fridge for up to 2 weeks.
- To make the whipped herbed-ricotta, place all the ingredients in a bowl and beat with a whisk/electric mixer until well combined and airy.
- To serve, spread the whipped herbed-ricotta onto the grilled/toasted sourdough and top with a few of the marinated cherry tomatoes.
