Ricotta Baked with Roasted Tomatoes
Appetizers • Italian
Description
Ricotta baked with roasted tomatoes
Ingredients
- Orange Bell Peppers 1 piece
- Olive Oil 2 tablespoons
- Marinated cherries 7 pieces
- Ricotta cheese 10 oz
- Parmesan Cheese 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Sauté the bell pepper in a skillet or under the broiler for 10 minutes, turning occasionally. Let it cool, then remove the seeds and skin. Slice the pepper into thin strips.
Step 2
Preheat the oven to 430°F (428 degrees Fahrenheit). Grease a baking dish with olive oil. Cut the cherry tomatoes in half and set aside two halves. Place the remaining tomatoes cut side up in the dish, drizzle with olive oil, and sprinkle with salt and pepper. Roast the tomatoes for 7-10 minutes until they are soft, then let them cool.
Step 3
Cut the ricotta in half lengthwise. Remove the tomatoes from the dish and place one half of the ricotta in the dish, seasoning it with a little salt and pepper. Then layer the sliced bell pepper on top of the ricotta, followed by the tomatoes. Drizzle with olive oil and place the remaining half of the ricotta on top.
Step 4
Grate the Parmesan cheese and sprinkle it over the ricotta. Drizzle with olive oil again and return the dish to the oven for 15 minutes.
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