750 g of stracchino (creamy cheese)
15 cherry tomatoes
Salt and pepper
Extra-vergin live oil
Mix well the stracchino to make it creamier then spread half of it on a medium size glass gratin dish. Season with salt and pepper, add some basil leave and generously drizzle with extra-vergin oil. Cover with the stracchino left then wrap the dish with plastic film and leave in the fridge overnight. Just before serving, wash the cherry tomatoes, halve them and use to garnish the stracchino. Serve with toasted garlic bread.