|for the ricotta|
|1.5 l||milk — full cream|
|100 ml||lemon juice|
|for the tomatoes|
|6||tomatoes — halved|
|2 Tbs||fresh thyme|
|1/4 cup||vinegar — balsamic|
|sea salt and freshly ground black pepper — to taste|
|to serve — to serve|
|ciabatta — toasted|
Place milk and salt into a pot and bring to the simmer.
Stir in lemon juice then remove from the heat and leave to stand for 10 minutes until the mixture curdles.
Carefully pour mixture into a muslin lined colander then leave to drain for 30 minutes – do not press or force the liquid out.
Sprinkle the sugar into a cold pan, then place the tomatoes, cut side down onto the sugar.
Place the pan on the stove on a medium heat, then allow to heat up and the sugar to caramelise.
Once the sugar has melted and is a light golden brown, sprinkle the thyme over the tomatoes, then add the balsamic vinegar and allow to bubble and simmer for two minutes.
Turn the tomatoes over, season with salt and pepper, then leave to simmer for another couple of minutes before serving.
Spread the toasted bread with pesto, then top with the ricotta. Arrange the tomatoes on top, then garnish with micro herbs.