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. 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.
