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SideChef
Recipes
American
Baked Ricotta with Roasted Tomatoes and Onions

15 INGREDIENTS • 9 STEPS • 1HR 30MINS

Baked Ricotta with Roasted Tomatoes and Onions

Recipe

4.5

4 ratings
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.
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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.
author_avatar
Vintage Kitchen Notes
Home baker and cook. A food blogger from Buenos Aires, world traveller, works in the corporate world, makes handmade textiles...
http://www.vintagekitchennotes.com/

1HR 30MINS

Total Time

$3.04

Cost Per Serving

Ingredients

Servings
4
us / metric
Cherry Tomato
1 cup
Cherry Tomato, halved
Red Onion
1
Medium Red Onion
peeled, cut into 8 parts
Olive Oil
as needed
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
All-Purpose Flour
1/2 cup
All-Purpose Flour, sifted
Ricotta Cheese
2 cups
Ricotta Cheese
Egg
2

Sponsored

Eggland's Best Classic Eggs
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Parmesan Cheese
1/3 cup
Parmesan Cheese, freshly grated
Unsalted Butter
2 Tbsp
Unsalted Butter, melted
Whole Nutmeg
to taste
Whole Nutmeg, freshly grated
Arugula
1 cup
Arugula, washed
Shaved Parmesan Cheese
to taste
Shaved Parmesan Cheese

Nutrition Per Serving

VIEW ALL
Calories
378
Fat
22.1 g
Protein
17.5 g
Carbs
26.9 g
Love This Recipe?
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Baked Ricotta with Roasted Tomatoes and Onions
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author_avatar
Vintage Kitchen Notes
Home baker and cook. A food blogger from Buenos Aires, world traveller, works in the corporate world, makes handmade textiles...
http://www.vintagekitchennotes.com/

Cooking Instructions

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step 1
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
step 2
Place Cherry Tomato (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).
step 3
Bake for about 30 minutes, until a bit charred and soft.
step 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.
step 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.
step 5
Add All-Purpose Flour (1/2 cup) and mix well again.
step 6
Add Unsalted Butter (2 Tbsp) and Whole Nutmeg (to taste).
step 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.
step 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.
step 8
Mound tomatoes and onions on top of the ricotta, then scatter Arugula (1 cup) and Shaved Parmesan Cheese (to taste).
step 8 Mound tomatoes and onions on top of the ricotta, then scatter Arugula (1 cup) and Shaved Parmesan Cheese (to taste).
step 9
Drizzle with olive oil, some salt and pepper, and serve cut into wedges.
step 9 Drizzle with olive oil, some salt and pepper, and serve cut into wedges.

Tags

American
Brunch
Comfort Food
Lunch
Date Night
Shellfish-Free
Dinner
Vegetarian
Spring
Summer
Vegetables
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