Roasted Tomato Custard With Herb Toast

• 9 oz cherry tomatoes, halved
• 1 bulb garlic, halved crosswise
• 2 tsp fresh thyme leaves
• 5 None large eggs, at room temperature
• 10.5 oz fresh reduced-fat ricotta cheese
• 1 1/4 cups reduced-fat milk
• 2 tbsp freshly grated Parmesan cheese
• 3 1/2 tbsp butter, melted
• 2 tsp dried mixed herbs
• 6 slices multigrain sourdough bread
• None None mixed salad greens, to serve

1. Preheat oven to 325u0b0F. Line a baking tray with parchment paper. Place tomatoes and garlic, cut-side up, on prepared tray. Sprinkle with thyme and season. Roast for 30 mins, or until tomatoes are soft. Remove tomatoes from oven. Bake garlic for another 10 mins, or until tender.
2. Grease 6 (8 oz) ramekins. Arrange 1/2 the tomatoes in prepared dishes.
3. Squeeze garlic from skins and mash with a fork in a bowl. Whisk in eggs, ricotta and milk then season. Pour into ramekins and sprinkle with Parmesan. Transfer ramekins to a roasting pan half-filled with warm water. Bake for 20 mins, or until just set. Let cool for 5 mins then top with remaining tomatoes.
4. Heat a grill pan over high heat. Combine melted butter and mixed herbs. Brush over both sides of bread. Grill for 1 min, or until toasted. Serve custards with herb toast and mixed salad greens.

cherry tomatoes, garlic, thyme, eggs, ricotta cheese, milk, parmesan cheese, butter, mixed herbs, bread, mixed salad greens

Taken from recipes-plus.com/api/v2.0/recipes/37572 (may not work)