Roasted Tomatoes with Ricotta Cheese
In separate oven proof pans coat with olive oil for home grown mini tomatoes and ricotta cheese. Roast at 350 F till tomatoes are crinkly, cheese is bubbly and starting to brown. Keep tomatoes and cheese in the pans but wait about 10 minutes to serve so tomatoes and cheese don't burn your mouth.
A side of crisp bread would be a nice addition. Spread cheese on the bread thick and top with the roasted tomatoes. So simple, so easy. Enjoy !
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