2 cups ricotta
24 roasted tomato halves, from 12 tomatoes (see our recipe how-to)
fresh herbs of your choice: mint, basil, oregano
lemon curls, zested with a cocktail zester
Maldon salt and fresh black pepper
Stuff each tomato half with a generous plop of ricotta, and garnish with fresh herbs, lemon curls, Maldon salt and pepper.