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Italian
Baked Ricotta with Roasted Tomatoes

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Comments: 2
 

Recipe

This dish is all about balance. Match the mild ricotta with full-flavored olive oil, ripe tomatoes, and sharp black pepper.

Yield: 4 appetizer servings
Prep time: 15 Minutes
Cooking time: 25 Minutes

Ingredients

  • 1 large red pepper
  • 2 tbsp extra virgin olive oil, plus more for the pan and for drizzling
  • 7 ripe cherry tomatoes, cut in half
  • Salt and freshly ground black pepper
  • 8 oz (220g) fresh ricotta cheese, drained to remove excess whey
  • 2 tbsp freshly grated Parmesan cheese

Directions

Prepare Ahead:

The dish is best served hot, but it can also be baked up to 4 hours in advance and served at room temperature.

1. Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler. Place the red pepper on the rack and broil, turning occasionally, about 10 minutes, until the skin is charred and blistered. Transfer to a plate and cool. Peel and discard the ribs and seeds. Cut the pepper into thin strips.

2. Preheat the oven to 425°F (220°C). Lightly oil a small baking dish. Reserve 2 tomato halves and place the remaining tomato halves in the dish, cut sides up. Drizzle with 2 tbsp olive oil and sprinkle with salt and pepper. Bake for 7–10 minutes until the tomatoes soften. Remove the dish from the oven and set aside.

3. Cut the ricotta cheese in half crosswise. Remove the tomatoes from the dish. Place the bottom half of the ricotta, cut side up, in the dish and season lightly with salt and pepper. Arrange the pepper strips on top, then the tomatoes. Drizzle with olive oil and top with the remaining ricotta, cut side down.

4. Sprinkle with the Parmesan and drizzle with a little extra oil. Return to the oven and bake for 15 minutes until the cheese is hot and the top is golden.

Notes

Substitute sun-dried tomatoes in oil for the roasted cherry tomatoes and pimiento del piquillo (preserved Spanish peppers) for the red peppers.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

184kcal (9%)
378mg (16%)
5g
1g
15g (23%)
0g
6g (30%)
7g
1g
30mg (10%)
3g
8g
15mg
218mg
149mcg RAE (5%)
56mg (94%)
148mg (15%)
1mg (3%)
 

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  • kararota

    02.04.13 Flag comment

    @amybehnke, Thanks for reaching out! Please note that the nutritional information is per serving - the recipe makes 4 appetizer servings.

    All best,

    Kara Rota
    Cookstr Editor

  • amybehnke

    02.01.13 Flag comment

    is the calorie count right? a friend pointed out that the evoo alone is over 200 calories..

 

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