Whipped ricotta with roast tomatoes & basil oil

A Lovely combination of flavours and very simple to prepare.

Serves 4 starter, 2 main course

300g ricotta

2 tablespoons olive oil

1 tablespoon crème fraiche

1 tablespoon basil, finely chopped

Sea salt and black pepper

20 approx. cherry tomatoes, halved

2/3 garlic cloves, sliced

1 green chilli, finely sliced

Couple of handfuls rocket leaves

Set oven 200g Gas 6

While the oven is heating, mix the ricotta, olive oil, crème fraiche, basil well together, taste for seasoning and set aside. Roast the tomatoes in the hot oven with the sliced garlic, chilli and a little extra olive oil, season well. Roast for 10/15 minutes until the tomatoes are just slightly charred.

To serve, spread the whipped ricotta over the plates, then spoon on the tomato mixture, a handful of rocket leaves on the side and a final drizzle of olive oil.  Serve with warm flat bread.