Oven Baked Ricotta
Got people coming around and you want to serve something decadent that is easy to make? Try our Oven Baked Ricotta – a hot dip suitable for all times of the year. Serve with water crackers or Jatz or even slices of freshly chopped carrot or celery.
Oven Baked Ricotta
Course: Clean Eating, Dips and Starters, Egg Free Recipes, Gluten Free, Healthy Living, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 number Full Ricotta Basket
250 gram grape tomatoes-1 punnet
1 number bunch of Fresh basil
3 gram sprigs fresh Rosemary
3 tbsp Olive oil
Directions
- Preheat the oven to 180 degrees.
- Line a baking tray with baking paper.
- Tip the ricotta basket onto the baking paper so it resembles a ‘dome’.
- Scatter the grape tomatoes and freshly torn herbs over the top of the ricotta and drizzle with the olive oil. Season to taste.
- Bake for 30 – 40 minutes or until the ricotta starts to go golden and the tomatoes are shrivelled.
- Recipe Hints and Tips:
- Oven Baked Ricotta is not suitable for freezing.
- For a Mexican variation on the Oven Baked Ricotta, sprinkle Taco Seasoning over the top before adding the herbs and olive oil.
- Ricotta Baskets are available at the deli at most supermarkets. Just ask at your deli.
- Oven Baked Ricotta is best eaten fresh.
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