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 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)
.
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 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 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.
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