Ricotta Meatballs With Tomatoes

Preparation:

Preparation: Mix the ricotta with the parmesan in a bowl, a pinch of salt, a pinch of grated nutmeg. Finely chop the mint and marjoram leaves, add the ricotta and mix well. Form with moistened hands, 4 large flat meatballs which you will arrange on four flat plates; Blanch the tomatoes in boiling water for a few seconds, drain them, peel them, remove the seeds and cut the pulp into cubes. Toast the pine nuts in a non-stick pan, then distribute them on the ricotta meatballs; grease the slices of bread toasted under the oven grill with a drizzle of oil and cut them into small triangles. Distribute the diced tomatoes in the center of the meatballs, season with a drizzle of oil and a pinch of salt. Arrange the toasted bread triangles around the meatballs and serve immediately.