Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Breakfast
Baked Ricotta with Roasted Tomatoes and Onions
Recipe

15 INGREDIENTS • 9 STEPS • 1HR 30MINS

Baked Ricotta with Roasted Tomatoes and Onions

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.
Add to plan
logo
Baked Ricotta with Roasted Tomatoes and Onions
Save
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/
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.
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
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
Add to plan
logo
Baked Ricotta with Roasted Tomatoes and Onions
Save
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 InstructionsHide images
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 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 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
view more tags
Breakfast
American
Brunch
Lunch
Healthy
Shellfish-Free
Vegetarian
Spring
Summer
0 Saved
top