Roasted Tomatoes with Lemon Cream and Pesto
25 min
Veggie
29980
For 2 Portions
300 g
cherry tomato, on the vine
200 g
ricotta
100 g
heavy whipping cream
40 g
basil, fresh
30 g
almonds, sliced
1/2
lemon
4 tbsp
olive oil
1 tsp
honey
1 clove(s)
garlic
salt
1. All set?
2. Toast sliced almonds in a pan until they turn slightly brown. Then set aside.
3. Thoroughly wash lemon with hot water. Then zest and juice lemon.