Baked ricotta with grilled tomatoes

Preheat oven to 180ºC.
Mix the ricotta cheese with the egg whites.
Stir in fresh herbs and seasoning. Grease a deep oven proof dish or small spring form cake tin and spoon in mixture.
Drizzle with olive oil and bake for 30 minutes.
Remove from oven and allow to cool slightly.
Carefully turn out onto a warmed plate, large enough to catch the cooking juices and excess olive oil.
Serve with grilled tomatoes and thick slices of toasted ciabatta (Italian bread).
To grill tomatoes: halve tomatoes, sprinkle with a little sugar, salt and milled pepper.
Drizzle with olive oil and cook under a preheated grill until the edges are slightly burnt.
Top with chopped fresh basil or parsley and serve.