Roasted cherry tomatoes with fig and ricotta

Step 1

Wash the tomatoes and figs. Cut the tomatoes in half and figs in quarters.

Step 2

Heat a drizzle of olive oil in a nonstick skillet over medium heat. Add the tomatoes and cook for 5 minutes or until tender.

Step 3

Remove from heat. Add salt, pepper and half the chopped basil.

Step 4

Spread the ricotta on the bottom of a large plate or serving dish. Add the tomatoes, figs, the rest of the basil and a final drizzle of olive oil.

Step 5

Serve with some crusty bread and enjoy!