Recipe Image
Servings:
4
Baked Ricotta with Roasted Tomatoes and Onions
Baked ricotta with roasted tomatoes and onions. And arugula. And parmesan shavings. A few good olive oil swirls. More parmesan in the batter. Yes, baked ricotta rocks. So easy and so good.
Total Time
1hr 30min
4.5
4 Ratings
Author: Vintage Kitchen Notes
Servings:
4
Ingredients
•
1
cup
Cherry Tomatoes
, halved
•
1
Medium
Red Onion
•
as needed
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1/2
cup
All-Purpose Flour
, sifted
•
2
cups
Ricotta Cheese
•
2
Eggland's Best Classic Eggs
•
1/2
tsp
Salt
•
1/2
tsp
Ground Black Pepper
•
1/3
cup
Parmesan Cheese
, freshly grated
•
2
Tbsp
Unsalted Butter
, melted
•
to taste
Whole Nutmeg
, freshly grated
•
1
cup
Arugula
, washed
•
to taste
Shaved Parmesan Cheese
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
2.
Place
Cherry Tomatoes (1 cup)
and
Red Onion (1)
on a baking sheet and drizzle with a few swirls of
Olive Oil (as needed)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
3.
Bake for about 30 minutes, until a bit charred and soft.
4.
In a bowl, mix
Ricotta Cheese (2 cups)
with
Eggland's Best Classic Eggs (2)
,
Salt (1/2 tsp)
,
Ground Black Pepper (1/2 tsp)
, and
Parmesan Cheese (1/3 cup)
. Mix well with a hand beater or wooden spoon.
5.
Add
All-Purpose Flour (1/2 cup)
and mix well again.
6.
Add
Unsalted Butter (2 Tbsp)
and
Whole Nutmeg (to taste)
.
7.
Transfer to a glass 9-inch round dish, spread evenly and bake for 45 minutes, until light brown on top. Let cool on a wire rack.
8.
Mound tomatoes and onions on top of the ricotta, then scatter
Arugula (1 cup)
and
Shaved Parmesan Cheese (to taste)
.
9.
Drizzle with olive oil, some salt and pepper, and serve cut into wedges.
Nutrition Per Serving
CALORIES
378
FAT
22.1 g
PROTEIN
17.5 g
CARBS
26.9 g
