Ingredients

• 200g small tomatoes
• 1 tbsp olive oil
• 1 tsp salt
• 2-3 sprigs thyme
• Organic lemon
• 250g Züger organic ricotta
• 20g grated Parmesan
• 1 tsp salt
• pepper
• toasted bread

How it’s done

Preheat the oven to 180°C (top and bottom heat). Wash and halve 200g small tomatoes. Put them in a small baking dish and mix with 1 tbsp olive oil and 1 tsp salt. Add 2 - 3 sprigs of thyme and bake for 15 - 20 minutes.

In the meantime, wash an organic lemon and finely grate the zest. Put 250g ricotta, 20g freshly grated Parmesan, lemon zest and 1 tsp salt and pepper in a universal chopper and puree until creamy. Distribute on a plate, top with tomatoes and refine with thyme, olive oil and pepper if desired. Enjoy with toasted bread.