It’s tomato season hunnies! And when tomatoes are all sweet and juicy and delicious, don’t you just want to eat them ALL THE TIME? ‘Cos I do. I thought beautiful, sweet pops of warm roasted cherry tomatoes would pair beautifully with salty, crispy capers and cold, creamy ricotta, flecked with fresh lemon zest, oregano and parmesan, hence the birth of this dish. It’s a real heavenly combo and a proper taste of summer.
This is a really easy but impressive looking dish which means it’s great for a dinner party starter (served with focaccia for mopping it all up) or as part of a spread at a party or picnic. If you don’t eat it all on the day, the leftovers are great stirred through pasta.
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Anna Lawson eats... 