Blinis with Parmigiano Reggiano, seirass, rocket salad and confit tomatoes - Russia

Ingredients

• 200 g ricotta cheese or soft seirass (local Piedmont cheese)
• 120 g natural yoghurt
• 60 g flour
• 20 g grated Parmigiano Reggiano
• 15 g butter, melted
• 7 g instant yeast for pies (not vanilla)
• 1 egg
• 1/2 tsp of sugar
• pinch of salt
• 20 cherry tomatoes
• bunch of rocket salad
• flakes of Parmigiano Reggiano to taste
• salt to taste
• sugar to taste
• extra-virgin olive oil to taste
• freshly ground black pepper to taste