Sun-Dried Tomato and Basil Baked Ricotta
Serves
10
Prep Time
10 min
Cook Time
45 min
Print Recipe
This baked ricotta dish combines the bright flavours of sun-dried tomatoes and fresh basil for a Mediterranean-inspired appetizer. The ricotta gets a creamy, fluffy texture from the addition of the egg. You can prep the ingredients ahead of time and simply pop it in the oven before serving. The golden, cheesy top and warm, herb-flecked interior creates an inviting dip for crusty bread.
Ingredients
- 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 |