Romaine lettuce with gratinated ricotta tomatoes

Ingredients for 4 servings:

• 2 cloves garlic
• 250 g ricotta
• 4 stalks of basil
• 5 slices of toast
• Salt
• pepper
• 12 tomatoes (vine tomatoes, 50g each)
• 2 tbsp pine nuts
• 9 tbsp olive oil
• 5 tbsp balsamic vinegar
• 1 pinch(s) of sugar
• 2 heads of lettuce (romaine lettuce, 300g)
• 60 g Parmesan, sliced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 220°C. Peel the garlic and press it into the ricotta. Finely chop the basil, crumble 1 slice of toast, and mix both together. Season with salt and pepper. Wash the tomatoes, cut a lid off the top, and flatten the bottom slightly so the tomatoes stand up better. Hollow out the tomatoes, fill with ricotta, and sprinkle with pine nuts. Place on a heatproof platter. Dice the remaining toast into 1 cm cubes, arrange next to the tomatoes, and drizzle with 4 tablespoons of oil. Bake in the oven for 8-10 minutes. Mix together the vinegar, salt, pepper, sugar, and remaining oil. Trim and wash the romaine lettuce, cut into 1 cm strips, and arrange on plates. Place the tomatoes on the lettuce bed and drizzle with the salad dressing. Sprinkle with the bread cubes and Parmesan cheese.