Ricotta Baked with Roasted Tomatoes

Appetizers | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Ricotta baked with roasted tomatoes

Ingredients

Orange Bell Peppers - 1 piece
Olive Oil - 2 tablespoons
Marinated cherries - 7 pieces
Ricotta cheese - 7.8 oz
Parmesan Cheese - 1.1 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Sauté the bell pepper in a skillet or under the broiler for 10 minutes, turning occasionally. Let it cool, then remove the seeds and skin. Slice the pepper into thin strips.

Step 2

Preheat the oven to 428°F (428 degrees Fahrenheit). Grease a baking dish with olive oil. Cut the cherry tomatoes in half and set aside two halves. Place the remaining tomatoes cut side up in the dish, drizzle with olive oil, and sprinkle with salt and pepper. Roast the tomatoes for 7-10 minutes until they are soft, then let them cool.

Step 3

Cut the ricotta in half lengthwise. Remove the tomatoes from the dish and place one half of the ricotta in the dish, seasoning it with a little salt and pepper. Then layer the sliced bell pepper on top of the ricotta, followed by the tomatoes. Drizzle with olive oil and place the remaining half of the ricotta on top.