two tomato and ricotta appetizer

Ingredients

• 400g ricotta, beaten until smooth
• 50g toasted almonds, ground
• 250g canned whole peeled tomatoes, cut into dice, salt and leave them to drain in a sieve for 30 minutes.
• 4 sun-dried tomatoes
• extra virgin olive oil, as needed
• a pinch of oregano
• a bunch of basil leaves, chopped with a few leaves kept aside whole to garnish each serving
• salt and pepper