ricotta di pecora

In Italy hot summer is at the end and when the sun go down I start to feel the desire to have a nice and soft scarf to put on shoulders….Also in the kitchen, in this period of the year, I use to cook vegetable soups or pureed soups, like this one I’m sharing today. This recipe is also enriched with toasted bread cubes, sheep ricotta and chieves. Enjoy 🙂

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When I meet these wonderful red bunches of cherry tomatoes on the market benches, I just can’t keep of buying them. There are many ways to use during the summer time, when they are at their maximum beauty. This recipe I’m going to share, is always a great success! It’s perfect to serve for a cocktail or as a starter before a lunch with friends. You can prepare the ingredients a few hours before and then, at the last moment, create a really inviting dish!

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