Roasted Tomato with Lemon Cheese Dip

20211017, #breakfastdiary 241, 5°C/clear Eat it with baguette, a creamy lemon cheese dip, and oven-roasted tomato on top. Blitz feta cheese and ricotta cheese in a food processor, whir whir whir, scrub the prettiest lemon in the world clean with coarse salt, grate it for plenty of lemon zest, then add lemon juice, olive oil, pepper pepper pepper pepper, and herbs. Drizzle honey over it twice right before eating for a sweet-and-salty #lemoncheesedip Roast the tomato with olive oil, salt, herbs, pepper pepper pepper, in a 180°C oven for 20 minutes. You could just eat the baguette plain, or with ricotta cheese and fresh tomato on top, and it'd still be fine. Going to the trouble of blending two kinds of cheese, adding the shape of lemon and pepper and herbs, and even adding the depth of oven-roasted tomato on top - it's all worth that much trouble. I think there's always a reason certain things need this much time and process.