Creamy, aromatic, and bursting with Mediterranean flavor, this Easy Baked Ricotta with Cherry Tomatoes and Onions is one of those dishes that can do it all. It's perfect as a warm dip for crackers, a topping for crostini, or tossed with pasta for a quick, flavorful meal.
This post may contain affiliate links, which means I may make a small commission off items you purchase at no additional cost to you.
Fresh ricotta is baked in the oven until lightly golden, surrounded by juicy cherry tomatoes and caramelized onions. A drizzle of olive oil, and herbs infuse everything with rustic Italian charm. It's an effortless recipe that turns simple ingredients into something truly special - perfect for a cozy appetizer, brunch table, or light dinner.
For more ricotta recipes, check out this Lemon Ricotta Pasta with Spinach and this Whipped Ricotta Fig Toast. Try also these 10 Puff Pastry Appetizers & Bites!
Jump to:
🧾 Ingredients
- Ricotta Cheese - Use full-fat ricotta for the creamiest texture. If it's very wet, drain it briefly before baking.
- Cherry Tomatoes - Sweet and juicy; use ripe red or a colorful mix. Grape tomatoes also work well.
- Red or Yellow Onion - Adds sweetness and depth once baked. Slice thinly so it softens and caramelizes.
- Olive Oil - Use extra-virgin for authentic Mediterranean flavor.
- Oregano, Rosemary & Thyme - Add warmth and aroma to the vegetables and ricotta.
- Salt & Pepper - Essential for seasoning the ricotta and vegetables.
See the recipe card for quantities.
🍳 Substitutions
- Ricotta → Try feta or fresh goat cheese for a tangier flavor.
- Cherry Tomatoes → Use halved plum tomatoes or sun-dried tomatoes in oil.
- Onion → Swap for shallots for a milder, sweeter taste.
- Rosemary & Thyme → Basil and parsley work beautifully in the summer months.
🥣 Variations
- Spicy Version - Add a pinch of chili flakes to the olive oil before baking.
- Balsamic Finish - Drizzle with balsamic glaze just before serving for extra depth.
- Roasted Garlic Twist - Add a few whole garlic cloves to the dish for a sweet, mellow flavor.
📋 Instructions with Photos
Step 1. Add the ricotta, onions and cherry tomatoes to the baking dish. Season and sprinkle with herbs.
Step 2. Bake for 25-30 mins until slightly golden. Serve warm as a dip or crostini topping.
Step 3. Toss the leftovers with pasta for a delicious creamy pasta sauce.
🍽 Serving Suggestions
Serve warm with crostini, crackers, or toasted bread as an appetizer. You can also spoon the creamy baked ricotta and roasted tomatoes over pasta or gnocchi for a quick meal. For brunch, serve it with a green salad and crusty bread to scoop up the juices - it's simple, rustic, and utterly delicious.
❄️ Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in the oven at 350°F (175°C) for 10-12 minutes until heated through, or gently reheat on the stovetop if mixing into pasta.
Freezer: Not recommended - ricotta changes texture when frozen.
💭 Recipe FAQs
Yes - assemble everything in the baking dish, cover, and refrigerate for up to 12 hours before baking.
Absolutely. Zucchini, bell peppers, or roasted eggplant all pair wonderfully with the flavors.
Toss the baked ricotta and vegetables with cooked pasta or spread them on toasted sourdough for a quick lunch.
⭐ Top tip
Use a shallow baking dish so the tomatoes roast evenly and caramelize. This helps concentrate their flavor and gives you those delicious, jammy juices to mix with the ricotta.
🫶 Related recipes you might like
Looking for other recipes like this? Try these:
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- Set the oven to 400°F (200°C).
- Place the ricotta in the center of the baking dish. Arrange the cherry tomatoes and sliced onions around it.
- Drizzle with olive oil, then sprinkle with oregano, thyme, salt, and pepper. Add the rosemary sprigs on top.
- Bake for 25-30 minutes, or until the tomatoes are soft and slightly blistered and the ricotta is lightly golden at the edges.
- Serve warm with crackers, crostini, or mix everything together to toss with pasta.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Video
Notes
- For extra flavor, drizzle with balsamic glaze just before serving.
- If using for pasta, add a splash of cooking water to create a creamy sauce.
- Perfect as a dip, spread, or simple vegetarian main.
Have you tried this recipe?
Let us know how it was and don't forget to share it!Send this Recipe to your Email!
We'll email this post to you, so you can come back to it later!
Ria says
I made this for a friends dinner as a dip with crackers and everyone loved it. I might add more vegetables like zucchini or pumpkin next time.
Jessica Montanelli says
Thank you! I'm so glad you enjoyed it! More vegetables is definitely a good idea! 🙂