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400g ricotta  
2 large eggs
80ml (⅓ cup) cream
100g parmesan, finely grated
1 clove of garlic, crushed (optional)
1 tbsp Italian parsley, chopped 
Baby Rosa tomatoes on the vine


Preheat your oven to 180°C.

Crumble the ricotta into a mixing bowl loosen it up with a fork.

Add the grated parmesan, herbs, spices, garlic and Italian parsley and stir through lightly. Season with salt and pepper.

Whip the cream into the eggs.

Add most of the egg mixture to the ricotta mixture, keeping about 2 tablespoons back.

Lightly butter an oven-proof pan or pie dish.

Spoon the ricotta mixture into the dish and gently smooth the top. Using a pastry brush, brush with the remaining egg mixture.

Place in a pre-heated oven for 25 minutes or until golden brown.

While in the oven, drizzle with the tomatoes with olive oil and place under a hot grill to char or in a hot pan until blistered and charred but still firm.

Just before serving, drizzle the baked ricotta with some more olive oil and serve with charred sourdough or ciabatta bread, tomatoes on the vine and parma ham

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