In a small oven-safe dish, combine cherry tomatoes, olive oil, salt, and pepper and roast at 425F/218C for 20-30 minutes. Once softened and roasted, let cool. This can be done in advance and stored in the fridge until ready to serve. Just microwave gently to loosen the oil, if necessary.

In a food processor, combine ricotta with lemon zest, juice, honey, and salt. Blitz on high for about a minute, until the ricotta smoothens. Add in the chopped basil and pulse just to combine. Spread the ricotta mix onto a platter, creating a shallow well with an edge. Add the cooled roasted tomatoes. Add balsamic drizzle and garnish with extra basil. Serve with grilled bread.