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Roasted Tomatoes with Ricotta and Mint

Perfectly Roasted Tomatoes with Ricotta and Mint


These roasted tomatoes with ricotta are perfect when served as an appetizer (or even dinner with toast). As they roast in the oven, the tomatoes release their juices, which taste incredible with creamy ricotta cheese. Jump to the Roasted Tomatoes and Ricotta Recipe

Perfectly Roasted Tomatoes with Ricotta and Mint

How to Make the Perfect Family-Style Appetizer

You have to serve this one family style right out of the baking dish – no fuss.

This is the kind of recipe we LOVE — easy, fast and perfect to serve to friends or family. Start with a big oven-safe dish — assume this will be the same dish you’ll serve the tomatoes in, so if you have a pretty one, use it.

Perfectly Baked Tomatoes with Ricotta and Mint

Add a handful of olives and some salt and red pepper flakes to some cherry tomatoes. Drizzle in some olive oil. Then slide it into a hot oven and roast until the juices start to come out of the tomatoes and the skins begin to split.

Adding the tomatoes to the baking dish

Serve warm with bread. Easy!

More Tomato Recipes

Recipe updated, originally posted June 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Roasted Tomatoes with Ricotta and Mint

  • PREP
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These roasted tomatoes with ricotta are perfect when served as an appetizer (or even dinner with toast). As they roast in the oven, the tomatoes release their juices, which taste incredible with creamy ricotta cheese. Serve this family style with lots of bread for sopping up the juices.

Makes approximately 4 servings

You Will Need

4 cups cherry tomatoes

1/2 cup halved and pitted assorted olives

3 tablespoons extra-virgin olive oil

1/4 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/2 cup ricotta cheese

Zest of half a lemon

15 to 20 mint leaves, chopped

Baguette, warmed and sliced for serving

Directions

    Heat oven to 425 degrees F. Cut tomatoes in half or quarters, so all the tomatoes are similar in size. Add to a 2-quart baking dish along with the olives, olive oil, red pepper flakes, and salt.

    Bake until the skin of the tomatoes begins to split, and juices come out, about 20 minutes.

    Top the warm tomatoes with ricotta cheese, lemon zest, and mint. Serve family style with bread.

Adam and Joanne’s Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We did not include bread.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/4 of the recipe / Calories 190 / Total Fat 16.6g / Saturated Fat 4.4g / Choletserol 15.8mg / Sodium 302.3mg / Carbohydrate 7.9g / Dietary Fiber 2.4g / Total Sugars 4g / Protein 5g

AUTHOR: Adam and Joanne Gallagher





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