Preheat the oven to 350°F (180°C).

Cut the tomatoes in half and place in a baking tray. Sprinkle with chopped thyme, salt, pepper and half ½ tablespoon of olive oil. Roast for 15-20 minutes then remove to set aside and cool.

Put the ricotta, lemon, parmesan and a pinch of psalt and pepper to a food processor, blitz until smooth (a couple of seconds). You only need to whip the ricotta for a few seconds it turns smooth and creamy almost instantly.

Add the ricotta dip to a serving plate or shallow bowl and make a small well in the middle. Add the roasted tomatoes, drizzle with a touch of olive oil, a sprinkle of salt and pepper and a few extra thyme leaves. Serve with crusty bread or crackers.