There’s nothing better than flavorsome baked tomatoes, creamy ricotta and fresh basil. Make this for lunch or serve as a delicious appetizer.
Preheat the oven to 200°C.
Line a baking tray with baking paper. Place tomatoes on, drizzle with oil, sprinkle with salt and pepper, then bake for 20 minutes until gorgeously roasted.
Meanwhile make the whipped ricotta. Add ingredients to a blender and blend for 30 seconds. Scrape down the sides with a spatula and pulse to combine. Set aside.
To serve slather corn thins with whipped ricotta, then load with roast tomatoes, mini leaf basil and cracked black pepper.