After a short visit to Belgian, DocV is back with new ideas for a tasty summer

Ricotta in a sunny version

For this recipe buy good quality ricotta. 1 slice of 100 grams for each person.

Chop 1 big red onion, 2 garlic cloves. Add 1 table spoon of unsalted capres and some fresh oregan leaves and 500 grams of halved cherry tomatoes. Mix with some olive oil and spread on the bottom of an ovendish. Put the ricotta on the tomatoes . Sprinkle some lemon zeste, smoked paprika powder and some chopped chili pepper. Put in the oven at 180° for 20-30 mins until the tomatoes are really sweet and the cheese is getting brown dots.

Serve as lunch menu, as appetizer or as side dish, with or without extra salad.


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