Baked Ricotta With Cherry Tomatoes

• 3 tbsp unsalted butter, at room temperature
• 1/2 cup grated Parmesan cheese
• 1 large clove garlic, halved
• 1 lb cherry tomatoes on the vine
• 1/4 tsp red pepper flakes
• 1 tbsp extra-virgin olive oil, plus additional, for drizzling
• 2 cups ricotta cheese
• 6 None eggs
• 3/4 cup creme fraiche or sour cream
• 1 tbsp thyme leaves, plus additional sprigs, for garnish
• None None Crusty bread, to serve

1. Preheat the oven to 400u0b0F. Coat a baking dish (or individual dishes) with butter and dust with Parmesan cheese.
2. Combine garlic, tomatoes, red pepper flakes and oil in a bowl and season well. Transfer to a baking pan. Roast for 15 mins or until tomatoes start to burst.
3. Meanwhile, blend ricotta and eggs in a food processor until fluffy. Transfer to a bowl. Stir in creme fraiche and thyme; season. Spoon into prepared dish. Drizzle with a little oil.
4. Bake for 20 mins, or until set. Garnish with additional thyme. Serve with tomatoes and crusty bread.

unsalted butter, parmesan cheese, clove garlic, tomatoes, red pepper, extravirgin olive oil, ricotta cheese, eggs, creme fraiche, thyme, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/30620 (may not work)