This whole honey baked ricotta is the easiest starter/sharing board/dip to make, whilst looking & tasting amazing.

Method

Peel and halve the shallots and place in a baking tray with the tomatoes & 2 tbsp of olive oil. Season with salt & pepper and roast at 180C fan for 15 mins until starting to soften.

Remove from the oven and make a space in the centre of the tray, tip the pot of ricotta upside in to the space, so it comes out as a whole. Zest the lemon and scatter over, then squeeze over the lemon juice. Add the remaining 2 tbsp of olive oil and return to the oven for 20-25 mins.

Remove from the over and drizzle over the honey. Leave for 5 mins.

Lift the ricotta with a spatula onto a serving dish, and arrange the shallot & tomatoes around the edge (or serve in the dish!). Scatter over the basil leaves, and add some black pepper.

I like to serve this with crunchy crostini, crackers or crudités.