Baked Ricotta with Roasted Garlic and Tomatoes

Ingredients

• 4 servings basil leaves 
• 0.5 teaspoon pepper red crushed
• 2  garlic cloves sliced
• 2 tablespoons olive oil 
• 2 teaspoons olive oil 
• 6 ounces part-skim ricotta 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.3  sourdough loaf 
• 2 medium tomatoes cubed

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 35
2. Slice sourdough loaf into batons, brush with 2 teaspoons olive oil, and sprinkle with salt and pepper.
3. Bake 8-9 minutes.
4. Heat 2 tablespoons olive oil in a small cast iron pan over medium heat for 2-3 minutes.
5. Add garlic to pan and cook until bubbling and fragrant, about one minute more.
6. Place ricotta in the pan, transfer to oven, and bake until bubbly (9-10 minutes).
7. Remove. Toss cubed tomatoes with crushed red pepper; spoon over ricotta.
8. Sprinkle with basil leaves and serve with toasted bread.