Baked Ricotta with Roasted Cherry Tomatoes
Baked Ricotta with Roasted Cherry Tomatoes
Ingredients
For the Baked Ricotta
- 1 1/2 cups whole milk ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1 large egg
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Roasted Cherry Tomatoes
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, egg, chopped fresh basil, chopped fresh parsley, garlic powder, salt, and black pepper. Mix gently until just combined. Do not overmix.
⏱️ 5 min•🌡️ 375°F
- 2
Lightly grease a small oven-safe baking dish (approximately 8x8 inches or a similar size). Carefully spread the ricotta mixture evenly into the prepared baking dish. Set aside.
⏱️ 2 min
- 3
In a separate medium bowl, toss the cherry tomatoes with olive oil, dried oregano, salt, and black pepper until the tomatoes are evenly coated. Pour the seasoned cherry tomatoes around the edges of the ricotta mixture in the baking dish, creating a border.
⏱️ 5 min
- 4
Bake for 30-35 minutes, or until the ricotta is set and lightly golden brown around the edges, and the cherry tomatoes are burst and slightly caramelized. Let stand for 5 minutes before serving.
⏱️ 35 min•🌡️ 375°F
Kitchen Tools
Nutrition Facts (per serving)
Baked Ricotta with Roasted Cherry Tomatoes
Ingredients
For the Baked Ricotta
- 1 1/2 cups whole milk ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1 large egg
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Roasted Cherry Tomatoes
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, egg, chopped fresh basil, chopped fresh parsley, garlic powder, salt, and black pepper. Mix gently until just combined. Do not overmix.
⏱️ 5 min•🌡️ 375°F - 2
Lightly grease a small oven-safe baking dish (approximately 8x8 inches or a similar size). Carefully spread the ricotta mixture evenly into the prepared baking dish. Set aside.
⏱️ 2 min - 3
In a separate medium bowl, toss the cherry tomatoes with olive oil, dried oregano, salt, and black pepper until the tomatoes are evenly coated. Pour the seasoned cherry tomatoes around the edges of the ricotta mixture in the baking dish, creating a border.
⏱️ 5 min - 4
Bake for 30-35 minutes, or until the ricotta is set and lightly golden brown around the edges, and the cherry tomatoes are burst and slightly caramelized. Let stand for 5 minutes before serving.
⏱️ 35 min•🌡️ 375°F