Recipes
Sun-Dried Tomato and Basil Baked Ricotta
This easy, flavour-packed dish is perfect for entertaining.
Serves
10
Prep Time
10 min
Cook Time
45 min
Print RecipeIngredients
- 1 pkg ricotta cheese
- 2 cloves garlic, minced
- 1 egg, beaten
- ¼ cup (60 mL) sun-dried tomatoes packed in oil, drained and chopped
- ¼ cup (60 mL) grated Parmesan cheese
- 3 tbsp (45 mL) thinly sliced fresh basil
- ¼ tsp (1.25 mL) lemon zest
- ¼ tsp (1.25 mL) each salt and freshly ground pepper
- 1 tsp (5 mL) extra-virgin olive oil
- Pinch hot pepper flakes
- Toasted baguette slices, for serving
Instructions
- Step 1
Combine ricotta, garlic, egg, tomatoes, 2 tbsp (30 mL) of the Parmesan, basil, lemon zest, salt and pepper; transfer to 2-cup (500 mL) baking dish. Sprinkle with remaining Parmesan.
- Step 2
Bake in 300°F (150°C) oven for 35 to 40 minutes or until slightly puffed and Parmesan is melted; broil for 3 or 4 minutes or until top is golden brown. Drizzle with olive oil and sprinkle with hot pepper flakes. Serve warm with baguette slices.
Tips
Replace sun-dried tomatoes with pitted, chopped olives if desired.
Nutrition information is for dip only; baguette slices not included.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 110 |
| Fat | 8 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 2 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 7 g |
| Sodium | 160 mg |
