Cherry tomatoes with ricotta and rosemary



500 g Ardo Cherry tomatoes
30 g Ardo Rosemary
150 g ricotta
30 g rocket
100 ml olive oil
1 ciabatta
Salt and pepper


  1. Mix the frozen rosemary with the olive oil.
  2. Place the ricotta in an oven dish and arrange the cherry tomatoes around it.
  3. Drizzle with rosemary oil and season with salt and pepper.
  4. Bake in the oven (20 min - 180°C)
  5. Garnish with the rocket.
  6. Serve with ciabatta to share with the aperitif.

Ardo products used in this recipe

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