Name: Baked Ricotta with Roasted Tomatoes and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 ½ cups ricotta cheese (full-fat for the creamiest results); 1 tablespoon olive oil (plus extra for drizzling); 1 clove garlic, minced; 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil); 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme); 1 egg (optional, for extra richness); Salt and pepper, to taste; ½ cup grated Parmesan cheese (optional, for a sharper, nuttier flavor); 2 cups cherry tomatoes (or grape tomatoes, halved); 1 medium red onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar (optional, for added sweetness and tang); 1 teaspoon dried oregano (or Italian seasoning); Salt and pepper, to taste; Fresh basil leaves, for garnish (optional); Ricotta Cheese: Ricotta provides the creamy base for this dish. It’s soft, slightly grainy, and naturally mild, which makes it a great canvas for other flavors.; Tomatoes: Roasting tomatoes concentrates their flavors, making them tender, sweet, and bursting with juices. They complement the richness of the ricotta perfectly.; Onions: Roasting onions brings out their natural sweetness, creating a beautiful contrast to the other savory elements in the dish.; Herbs: Fresh herbs like basil and thyme bring a fragrant, aromatic quality to the dish, balancing the richness of the cheese and vegetables.; Olive Oil: Olive oil adds richness and helps to caramelize the vegetables during roasting. It also provides healthy fats that enhance the flavor.; Balsamic Vinegar: Balsamic vinegar adds a touch of acidity and sweetness that complements the tomatoes and onions, creating a balanced, flavorful profile.

Ingredients

Scale

For the Baked Ricotta:

1 ½ cups ricotta cheese (full-fat for the creamiest results)
1 tablespoon olive oil (plus extra for drizzling)
1 clove garlic, minced
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
1 egg (optional, for extra richness)
Salt and pepper, to taste
½ cup grated Parmesan cheese (optional, for a sharper, nuttier flavor)

For the Roasted Tomatoes and Onions:

2 cups cherry tomatoes (or grape tomatoes, halved)
1 medium red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar (optional, for added sweetness and tang)
1 teaspoon dried oregano (or Italian seasoning)
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)

Ingredient Highlights

Ricotta Cheese: Ricotta provides the creamy base for this dish. It’s soft, slightly grainy, and naturally mild, which makes it a great canvas for other flavors.
Tomatoes: Roasting tomatoes concentrates their flavors, making them tender, sweet, and bursting with juices. They complement the richness of the ricotta perfectly.
Onions: Roasting onions brings out their natural sweetness, creating a beautiful contrast to the other savory elements in the dish.
Herbs: Fresh herbs like basil and thyme bring a fragrant, aromatic quality to the dish, balancing the richness of the cheese and vegetables.
Olive Oil: Olive oil adds richness and helps to caramelize the vegetables during roasting. It also provides healthy fats that enhance the flavor.
Balsamic Vinegar: Balsamic vinegar adds a touch of acidity and sweetness that complements the tomatoes and onions, creating a balanced, flavorful profile.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Vegetables for Roasting

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
Prepare the Tomatoes and Onions: Halve the cherry tomatoes and slice the red onion thinly. The thinner the onion slices, the more evenly they will cook.
Toss with Olive Oil and Seasoning: In a bowl, toss the tomatoes and onions with olive oil, balsamic vinegar (if using), dried oregano, salt, and pepper. Make sure the vegetables are evenly coated with the oil and seasoning.
Roast the Vegetables: Spread the tomatoes and onions in a single layer on a baking sheet. Roast them in the preheated oven for about 20-25 minutes, or until the tomatoes have softened and started to burst, and the onions have caramelized.

Step 2: Prepare the Ricotta

Prepare the Ricotta Mixture: While the vegetables are roasting, prepare the ricotta. In a medium bowl, combine the ricotta cheese, olive oil, minced garlic, fresh herbs (basil and thyme), salt, and pepper. If you want an extra creamy and rich texture, you can whisk in one egg to bind the ricotta together.
Add Parmesan: If you like a bit of sharpness, fold in the grated Parmesan cheese. This will add depth and a slightly nutty flavor to the ricotta.

Step 3: Bake the Ricotta

Transfer the Ricotta to a Baking Dish: Spoon the ricotta mixture into a small baking dish or oven-safe bowl. Smooth the top with a spatula, making sure the ricotta is evenly spread out.
Bake the Ricotta: Place the ricotta in the oven and bake for 15-20 minutes, or until the edges are golden and slightly caramelized, and the center is heated through. The texture should be creamy with a bit of a crust on the top.

Step 4: Assemble the Dish

Assemble the Dish: Once the ricotta is baked, remove it from the oven. Carefully arrange the roasted tomatoes and onions on top of the ricotta. You can either mix them into the ricotta or leave them on top for a more elegant presentation.
Garnish and Serve: Garnish with fresh basil leaves, a drizzle of olive oil, and an extra sprinkle of Parmesan, if desired. Serve immediately while the ricotta is warm and creamy.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 4 servings (as a main dish) or 6-8 servings (as an appetizer or side dish)
Calories: 250-300
Fat: 18g
Carbohydrates: 15g
Protein: 12g