ROASTED TOMATO, RICOTTA AND BASIL CROSTINI
Provided by Trisha Yearwood
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
- For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
- For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
- When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.
HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
BAKED RICOTTA WITH ROASTED TOMATOES
Steps:
- The dish is best served hot, but it can also be baked up to 4 hours in advance and served at room temperature. Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler. Place the red pepper on the rack and broil, turning occasionally, about 10 minutes, until the skin is charred and blistered. Transfer to a plate and cool. Peel and discard the ribs and seeds. Cut the pepper into thin strips. Preheat the oven to 425°F (220°C). Lightly oil a small baking dish. Reserve 2 tomato halves and place the remaining tomato halves in the dish, cut sides up. Drizzle with 2 tbsp olive oil and sprinkle with salt and pepper. Bake for 7-10 minutes until the tomatoes soften. Remove the dish from the oven and set aside. Cut the ricotta cheese in half crosswise. Remove the tomatoes from the dish. Place the bottom half of the ricotta, cut side up, in the dish and season lightly with salt and pepper. Arrange the pepper strips on top, then the tomatoes. Drizzle with olive oil and top with the remaining ricotta, cut side down. Sprinkle with the Parmesan and drizzle with a little extra oil. Return to the oven and bake for 15 minutes until the cheese is hot and the top is golden.
WHOLE BAKED RICOTTA WITH LENTILS & ROASTED CHERRY TOMATOES
This easy vegetarian one-pan dish is quick to prepare and will help you to get your 5-a-day. Treat yourself to whole ricotta cheeses and seasonal veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the shallots in a medium-sized roasting tin, drizzle over 2 tbsp olive oil and season. Roast for 15 mins until golden brown and beginning to soften. Meanwhile, to make a dressing, whisk the remaining olive oil with the lemon zest and juice, stir through half the herbs and season.
- Toss the lentils together with the shallots, spinach and 4 tbsp water. Put the ricotta in the centre of the roasting tin and lay the tomatoes around them. Drizzle the dressing over the lentils and shake the tin a little to combine everything. Drizzle a little olive oil over the ricotta and season everything well. Return to the oven for 30-35 mins or until the ricotta is firm and lightly golden.
- Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.
Nutrition Facts : Calories 604 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.6 milligram of sodium
SPICY ROASTED TOMATO AND RICOTTA PASTA SAUCE
Roasting tomatoes is an easy way to add a flavorful punch to your pasta sauce! Add in light and creamy ricotta and savory Italian sausage and you have the perfect complement to a hearty pasta like cavatappi or farfalle.
Provided by SunnyDaysNora
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
- Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
- Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
- Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
- Return baking sheet to the oven and bake for an additional 20 minutes.
- Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
- Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 9.8 g, Cholesterol 31.8 mg, Fat 16 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 5 g, Sodium 590.3 mg, Sugar 5.2 g
More about "baked ricotta with roasted tomatoes recipes"
CREAMY AND DELICIOUS BAKED RICOTTA - MARCELLINA IN CUCINA
From marcellinaincucina.com
5/5 (17)Total Time 30 minsCategory AppetizerCalories 190 per serving
BAKED RICOTTA WITH ROASTED GARLIC AND TOMATOES RECIPE
From health.com
Servings 4Calories 318 per serving
BAKED RICOTTA WITH ROASTED GARLIC AND TOMATOES RECIPE
From myrecipes.com
Servings 4Calories 318 per serving
BAKED RICOTTA WITH ROASTED TOMATOES AND ONIONS RECIPE
From sidechef.com
4/5 (1)Total Time 1 hr 30 minsCuisine AmericanCalories 93 per serving
BAKED POTATO STUFFED WITH RICOTTA AND ROASTED TOMATOES
From thekitchn.com
BAKED RICOTTA WITH ROAST TOMATOES AND PANCETTA - HIGHLIFE MAGAZINE
From highlifemagazine.net
BAKED RICOTTA WITH ROASTED TOMATOES, SOUR CREAM AND BASIL - FOOD24
From food24.com
BAKED RICOTTA AND TOMATOES WITH THYME BUTTER - FOOD …
From foodrepublic.com
BAKED RICOTTA WITH ROASTED GARLIC AND TOMATOES RECIPE ... RECIPE
From crecipe.com
BAKED RICOTTA WITH CARAMELIZED TOMATO SAUCE - ITALIAN FOOD FOREVER
From italianfoodforever.com
BAKED RICOTTA WITH ROASTED GARLIC AND TOMATOES ... RECIPE
From crecipe.com
WHIPPED RICOTTA DIP WITH ROASTED TOMATOES - INSIDE THE RUSTIC …
From insidetherustickitchen.com
BAKED RICOTTA WITH ROASTED TOMATOES AND CUCUMBER SALAD
From foodandwine.com
BAKED RICOTTA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
WHIPPED RICOTTA WITH SLOW ROASTED TOMATOES - PROUD ITALIAN COOK
From prouditaliancook.com
PASTA WITH HOMEMADE RICOTTA & OVEN ROASTED TOMATOES
From italianfoodforever.com
ROASTED TOMATO GARLIC AND RICOTTA TART - MORGAN SISTERS RECIPES
From morgansistersrecipes.com
RICOTTA CAPRESE TOAST WITH ROASTED TOMATOES - EMILY ELLYN
From emilyellyn.com
WHIPPED RICOTTA PASTA WITH ROASTED TOMATOES - FIT FOODIE FINDS
From fitfoodiefinds.com
WHIPPED RICOTTA TOAST WITH ROASTED TOMATOES - SKINNYTASTE
From skinnytaste.com
RICOTTA. BAKED RICOTTA, ROASTED MUSHROOMS, TOMATO AND BASIL
From mykitchenstories.com.au
CHEESY ITALIAN BAKED RICOTTA DIP WITH ROASTED TOMATOES
From saltysidedish.com
ROASTED TOMATO AND RICOTTA CROSTINI RECIPE - RACHEL COOKS
From rachelcooks.com
BAKED RICOTTA WITH ROAST TOMATOES AND PROSCIUTTO RECIPE
From recipeland.com
WHOLE ROASTED RICOTTA PASTA | JAMIE OLIVER RECIPES
From jamieoliver.com
BAKED RICOTTA WITH ROASTED GARLIC AND TOMATOES
From fooddiez.com
HOMEMADE RICOTTA & ROASTED TOMATOES- THE LITTLE EPICUREAN
From thelittleepicurean.com
PERFECTLY ROASTED TOMATOES WITH RICOTTA AND MINT
From inspiredtaste.net
BAKED POTATOES WITH RICOTTA AND ROASTED TOMATOES RECIPE - REAL …
From realsimple.com
BAKED SPICED RICOTTA WITH SLOW-ROASTED TOMATOES RECIPE - GOOD …
From goodfood.com.au
RICOTTA GNOCCHI WITH ROASTED TOMATO RECIPE | EPICURIOUS
From epicurious.com
BAKED RICOTTA WITH SUN-DRIED TOMATOES - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
BAKED PASTA WITH RICOTTA AND ROASTED VEGETABLES - BEYOND KIMCHEE
From beyondkimchee.com
OVEN ROASTED TOMATOES WITH WHIPPED RICOTTA - DAVINCI
From davincipasta.com
BAKED RICOTTA WITH ROASTED TOMATOES, BLACK OLIVES AND BASIL OIL …
From cooked.com
RICOTTA TOAST WITH ROASTED TOMATOES - MIDWEST FOODIE
From midwestfoodieblog.com
BRUSCHETTA RECIPE WITH ROASTED TOMATO AND HERBED RICOTTA
From gourmettraveller.com.au
ROASTED RICOTTA ROMA TOMATOES - THE PIONEER WOMAN
From thepioneerwoman.com
BAKED RICOTTAS WITH ROASTED TOMATOES - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
BAKED RICOTTA WITH TOMATO VINAIGRETTE RECIPE - RICOTTA RECIPES
From goodhousekeeping.com
BAKED RICOTTA WITH TOMATO & BASIL RECIPE | WOOLWORTHS
From woolworths.com.au
BAKED PEPPERED RICOTTA CROSTINI WITH ROASTED TOMATOES RECIPE ...
From foodiecrush.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love