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Creamy Baked Ricotta with Roasted Tomatoes

A warm, bubbly appetizer featuring whipped ricotta cheese topped with garlic-roasted cherry tomatoes and fresh herbs, served with toasted crostini.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Ricotta Base
  • 2 cups whole milk ricotta cheese drained
  • 0.5 cup parmesan cheese grated
  • 1 egg large
  • 1 clove garlic minced
  • 1 tbsp lemon zest
  • 0.5 tsp salt
Tomato Topping
  • 2 cups cherry tomatoes
  • 3 tbsp olive oil
  • 2 cloves garlic sliced
  • 1 tsp fresh thyme
Serving
  • 1 loaf baguette sliced and toasted

Equipment

  • Baking dish (oval or round)
  • Mixing bowls
  • Whisk
  • Baking sheet

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Mix drained ricotta, parmesan, egg, minced garlic, lemon zest, salt, and pepper in a bowl until smooth.
  3. Spread the ricotta mixture into a small baking dish.
  4. In a separate bowl, toss cherry tomatoes with sliced garlic, olive oil, and thyme.
  5. Pour the tomato mixture over the ricotta base.
  6. Bake for 20-25 minutes until the cheese is bubbly and tomatoes have burst.
  7. While baking, brush baguette slices with oil and toast until golden.
  8. Serve the hot dip immediately with the toasted bread.

Notes

Ensure you drain the ricotta well to avoid a watery dip. For extra char, broil for the last 2 minutes.