- 8 ounces ricotta
- 2 tablespoons finely chopped basil
- ½ tablespoon finely grated lemon peel
- Freshly ground black pepper and sea salt to taste
Mix the basil into the ricotta. Add the lemon peel, and salt and pepper to taste. Mix all well. Keep in fridge for at least an hour to infuse. Spread onto the cupcakes and garnish with oven-dried cherry tomato.