• Pre-heat the oven to 170 C / 340 F. You'll need Ricotta, muffin papers, a texan muffin tray, I served this with Lebanese crispbread. These are so good, but you will need to make these first

To make the pesto

• Place the garlic and nuts in the food processor first and add the parsley and basil on top. Process to break down the leaves a bit first.
• Gradually add the oil in a thin, steady stream and process until you have a smooth paste. Season with plenty of salt and the lemon juice
• Don't be affraid to add more lemon and salt if the paste tastes a bit flat
• Store in an airtight jar (with a layer of olive oil covering pesto), in the fridge for 5 days

To bake the ricotta

• 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.