Baked Ricotta with Roasted Tomatoes
- 1 large red pepper
- 2 tbsp extra virgin olive oil, plus more for the pan and for drizzling
- 7 ripe cherry tomatoes, cut in half
- Salt and freshly ground black pepper
- 8 oz (220g) fresh ricotta cheese, drained to remove excess whey
- 2 tbsp freshly grated Parmesan cheese
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cherry tomatoes, ripe (7)
- Cooking & Baking
- Olive oil, extra virgin (2 tbsp)
- Red pepper, large (1)
- Salt and freshly ground black pepper (1)
- Dairy
- Parmesan cheese (2 tbsp)
- Ricotta cheese, fresh (8 oz)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published January 23, 2013 (3 weeks ago).
91 people saved this recipe.
