Baked ricotta and roasted tomatoes on sourdough

melted butter, for greasing
500g fresh ricotta
1/2 cup parmesan or pecorino, finely grated
2 tbsp lemon thyme leaves
1 egg, lightly beaten
salt and pepper
6 medium roma tomatoes
1 eshalot peeled, thinly sliced
1 tbsp white balsamic vinegar
extra virgin olive oil
1 tsp salt flakes
4 slices sourdough, chargrilled

1. Preheat oven to 180C. Brush a 4 cup ovenproof dish with melted butter. Put ricotta, parmesan, thyme, egg and salt and peper in mixing bowl and mix to combine. Spoon into prepared dish and smooth top. Bake for 30-35 minutes or until light golden and set. Set aside to cool. Turn out onto a plate.
2. Line an oven tray with baking paper. Cut tomato into 3 slices lengthways, and place on prepared tray. Scatter with eschalots and drizzle with vinegar, oil and salt flakes. Bake for 10-15 mins and set aside to cool.
3. Put sourdough on plate. Top with slices of baked ricotta and baked tomato. Drizzle with oil and sprinkle with lemon thyme.