Baked Ricotta with Roasted Tomatoes is a creamy, savory dish featuring warm, lightly golden ricotta cheese paired with juicy, caramelized roasted tomatoes. This easy yet elegant appetizer is perfect for entertaining, serving with crusty bread, crackers, or as a flavorful side. The combination of rich ricotta and sweet, roasted tomatoes creates a dish that’s simple yet packed with flavor.
Why You’ll Love This Recipe
- Simple, wholesome ingredients with rich flavors
- A warm and creamy appetizer that’s easy to prepare
- Perfect for serving with crusty bread, crackers, or fresh vegetables
- Light yet satisfying, making it ideal for brunch or dinner parties
- Versatile—works as a dip, spread, or topping for pasta
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Baked Ricotta:
- Whole milk ricotta cheese
- Egg
- Parmesan cheese, grated
- Garlic, minced
- Fresh thyme or basil
- Olive oil
- Salt
- Black pepper
For the Roasted Tomatoes:
- Cherry or grape tomatoes, halved
- Olive oil
- Balsamic vinegar
- Garlic, minced
- Salt
- Black pepper
- Red pepper flakes (optional for heat)
For Serving (Optional):
- Crusty bread, toasted
- Crackers
- Fresh basil or parsley for garnish
Directions
Prepare the Roasted Tomatoes:
- Preheat the oven to 400°F (200°C).
- Toss the halved tomatoes with olive oil, balsamic vinegar, garlic, salt, and black pepper in a mixing bowl.
- Spread on a baking sheet and roast for 20-25 minutes until soft and slightly caramelized.
Make the Baked Ricotta:
- Reduce oven temperature to 375°F (190°C).
- Mix ricotta, egg, Parmesan, minced garlic, fresh thyme, olive oil, salt, and black pepper in a bowl until smooth.
- Transfer to a small baking dish and smooth the top with a spatula.
- Bake for 20-25 minutes until the edges are slightly golden and the center is set.
Assemble and Serve:
- Spoon the roasted tomatoes over the warm baked ricotta.
- Drizzle with extra olive oil and garnish with fresh basil or parsley.
- Serve immediately with toasted bread or crackers for dipping.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Herb-Infused: Add fresh rosemary or oregano for extra depth of flavor.
- Spicy Kick: Sprinkle with red pepper flakes or add a pinch of cayenne.
- Lemon Zest Twist: Add lemon zest to the ricotta mixture for a bright, citrusy touch.
- Honey Drizzle: Drizzle with honey before serving for a sweet-savory contrast.
- Pesto Addition: Swirl in homemade or store-bought pesto before baking for an herby boost.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 300°F (150°C) oven for 10 minutes until heated through.
- Freezing: Not recommended, as ricotta changes texture when frozen.
FAQs
Can I use low-fat ricotta?
Yes, but whole milk ricotta gives a creamier texture and better flavor.
What type of tomatoes work best?
Cherry or grape tomatoes roast beautifully and add natural sweetness.
Can I make this ahead of time?
Yes! Bake the ricotta and roast the tomatoes separately, then reheat before serving.
What can I serve with this dish?
Crusty bread, crostini, crackers, or even as a topping for pasta or grilled chicken.
Can I use dried herbs instead of fresh?
Yes, but reduce the amount to avoid overpowering the dish.
How do I make it extra creamy?
Blend the ricotta mixture before baking for an ultra-smooth consistency.
Can I add other cheeses?
Yes! Try mixing in goat cheese or feta for extra tang.
Is this dish gluten-free?
Yes, as long as you serve it with gluten-free bread or crackers.
Can I roast the tomatoes with other vegetables?
Absolutely! Roasted bell peppers or onions add extra flavor.
Can I use this as a pasta topping?
Yes! Toss it with cooked pasta for a creamy, rich sauce.
Conclusion
Baked Ricotta with Roasted Tomatoes is a simple yet sophisticated dish that delivers creamy, cheesy, and roasted flavors in every bite. Whether served as an appetizer, spread, or pasta topping, this recipe is sure to impress. Try different variations, pair it with your favorite sides, and enjoy a warm, comforting dish that’s both easy and elegant!
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- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A creamy, baked ricotta dip topped with juicy roasted tomatoes and fresh herbs, perfect for serving with crusty bread.
Ingredients
For the Baked Ricotta:
- 1 cup ricotta cheese
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Roasted Tomatoes:
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- Salt & black pepper to taste
- Fresh basil for garnish
Instructions
-
Preheat oven to 375°F (190°C).
-
Prepare the Ricotta Mixture:
- Mix ricotta, cream cheese, Parmesan, olive oil, salt, and pepper.
- Spread in a baking dish.
-
Roast the Tomatoes:
- Toss tomatoes with olive oil, garlic, oregano, salt, and pepper.
- Spread on a baking sheet and roast for 15 minutes.
-
Bake & Assemble:
- Bake the ricotta for 20 minutes until golden.
- Top with roasted tomatoes and fresh basil.
- Serve warm with toasted bread.
Notes
- Can be made ahead and reheated before serving.
- Add chili flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian