Spoon the ricotta onto a large muffin paper or a lined small round mould. You need to use something with sides as the ricotta will get soft in the oven while baking. You can also use baking paper that has been folded to fit the muffin tin or mold you are using. Spoon 2 Tablespoons of pesto onto the top of the ricotta. Set aside for 2 minutes
Toss the tomatoes in 1 Tablespoon of each balsamic and olive oil, and salt and pepper. Put them into some of the empty holes in the muffin trays. ( to save on washing up). or just on the side of the tray you are using to bake your cheese
Bake the cheese and tomatoes for approx 20 minutes. The oil in the pesto will start to separate and the tomatoes will be soft but not mushy.
Cool and turn out the ricotta onto a plate topping with tomatoes, parmesan and extra pinenuts if you have them
Serve this with Lebanese crispbread. Find the recipe in the link above
Cut Lebanese bread into pieces separating the layers of bread. Toss the bread pieces in olive oil and salt, not too much oil. Rub the pieces around the bowl and together and then put onto a baking tray and bake until crisp and golden.