Baked Ricotta with Cherry Tomatoes and Onions
Creamy herbed baked ricotta surrounded by roasted cherry tomatoes and caramelized onions — a simple, flavorful Italian-style dish perfect as a dip, crostini topping, or pasta sauce.
Servings: 4 people
Calories: 195kcal
Ingredients
- 9 oz Ricotta Cheese
- 1½ cups Cherry Tomatoes halved
- 1 Red Onion thinly sliced
- 2 tablespoon Extra-Virgin Olive Oil
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- 2 Fresh Rosemary Sprigs
- Salt & Black Pepper to taste
Instructions
- 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.
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.
Nutrition
Calories: 195kcal | Carbohydrates: 7g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 61mg | Potassium: 233mg | Fiber: 1g | Sugar: 3g | Vitamin A: 567IU | Vitamin C: 15mg | Calcium: 151mg | Iron: 1mg
