Ricotta and cherry tomato fingers Serves: 8 Ingredients 375g ready-rolled puff pastry 250g ricotta cheese 2 large eggs, lightly beaten 50g parmesan cheese, grated 1 clove garlic, crushed salt and pepper, for seasoning 200g Tenderstem tips 14 cherry tomatoes, halved oil for greasing Instructions Preheat oven to 200C/Gas 6. Unroll the pastry from the packet,