Method

• 1.
  Grease the ramekins.
• 2.
  Combine the ricotta, half the olive oil and half the herbs in a large bowl. Season well with salt and pepper, then pack into the prepared ramekins, pushing down well. Cover with plastic wrap and refrigerate overnight.

• 3.
  Preheat oven to 220°C.
• 4.
  Quarter the cherry tomatoes and toss with the remaining olive oil and herbs. Season with salt and pepper.
• 5.
  Turn out the ramekins, discarding the plastic wrap, onto a large greased baking tray. Place the tomatoes on the tray with the ricotta and roast in the oven for 20 minutes until the ricotta is golden around the edges.
• 6.
  Serve the ricottas with the tomatoes spooned over.