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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](https://www.sidechef.com/ingredient/d7abbd37-437d-43d5-899d-98e27a300bfe.jpeg?d=96x96)
1 cup
Cherry Tomato, halved
![Ricotta Cheese](https://www.sidechef.com/ingredient/46be2a77-7500-4503-b33e-bee0aeeb43f1.jpeg?d=96x96)
2 cups
Ricotta Cheese
![Whole Nutmeg](https://www.sidechef.com/ingredient/d4cf34b1-6de5-46bf-9fa6-b9d67d91b99e.jpg?d=96x96)
to taste
Whole Nutmeg, freshly grated
![Shaved Parmesan Cheese](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
to taste
Shaved Parmesan Cheese
Nutrition Per Serving
VIEW ALL
Calories
378
Fat
22.1 g
Protein
17.5 g
Carbs
26.9 g