Description
A creamy, baked ricotta dip topped with juicy roasted tomatoes and fresh herbs, perfect for serving with crusty bread.
Ingredients
Units
Scale
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