INSTRUCTIONS:

  1. Toss tomatoes with olive oil and a pinch of salt.

  2. Roast for 20–25 minutes until blistered and juicy.

  3. Spoon Briati Ricotta onto a plate or shallow bowl and spread it out with the back of a spoon.

  4. Spoon warm roasted tomatoes (and their juices) over the ricotta.

  5. Sprinkle with fresh basil and a tiny extra pinch of salt.

Easy Roasted Tomato & Ricotta Dip

INGREDIENTS:

  • 1 cup Briati Ricotta

  • 2 cups cherry tomatoes

  • 2 tbsp olive oil

  • Fresh basil, sliced

  • Salt