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.
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
Heat oven to 425 degrees F. Cut tomatoes in half or quarters, so all the tomatoes are similar in size. Add to a 2-quart baking dish along with the olives, olive oil, red pepper flakes, and salt.
Bake until the skin of the tomatoes begins to split, and juices come out, about 20 minutes.
Top the warm tomatoes with ricotta cheese, lemon zest, and mint. Serve family style with bread.