Ricotta baked with fried tomatoes
4 servings
60 minutes
Ricotta baked with roasted tomatoes is a refined dish of Italian cuisine that combines the creaminess of cheese with the rich flavor of roasted vegetables. The recipe's origins trace back to traditional Italian farms where fresh ingredients were transformed into simple yet remarkably tasty dishes. Roasted cherry tomatoes reveal their natural sweetness, while sweet peppers add a hint of spice. Olive oil enhances the creaminess of the ricotta, and grated parmesan forms a delicious crust. The dish is perfect as a warm appetizer alongside fresh baguette or as part of a light dinner. It can be served with herbs or pesto sauce to add extra flavors. This baked ricotta is a true symbol of Italian gastronomic simplicity and elegance.
1
Roast the pepper in a pan or in the oven on grill mode for 10 minutes, turning occasionally. Let it cool, then remove the seeds and skin. Slice the pepper into thin strips.
- Sweet pepper: 1 piece
2
Preheat the oven to 220 degrees. Grease a baking dish with oil. Cut the tomatoes in half and set aside two halves. Place the remaining tomatoes in the dish cut side up, drizzle with olive oil, and sprinkle with salt and pepper. Bake the tomatoes for 7-10 minutes until they are soft, then let them cool.
- Cherry tomatoes: 7 pieces
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Cut the ricotta in half lengthwise. Remove the tomatoes from the mold and place half of the ricotta in it, seasoning with a little salt and pepper. Then layer the ricotta with slices of pepper followed by tomatoes. Drizzle with olive oil and place the remaining half of the ricotta on top.
- Ricotta cheese: 220 g
- Salt: to taste
- Ground black pepper: to taste
- Sweet pepper: 1 piece
- Cherry tomatoes: 7 pieces
- Olive oil: 2 tablespoons
4
Grate the parmesan and sprinkle it over the ricotta. Drizzle with olive oil again and put the dish back in the oven for 15 minutes.
- Parmesan cheese: 30 g
- Olive oil: 2 tablespoons