Herby ricotta with balsamic roast tomatoes on wholemeal toast

Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the tomatoes in a small baking dish with the balsamic vinegar and olive oil and season. Roast for 20 minutes or until they are just softening. Meanwhile, combine the ricotta in a small bowl with the chopped herbs and season. Just before the tomatoes are finished, toast the bread and spread the ricotta mixture on it. Top with the tomatoes and serve.