Baked Ricotta

Name: Baked Ricotta
Total time: 1 h 10 min
Yield: 4 - 6
Ingredients: 12 oz. cherry or grape tomatoes, halved if large halved if large; 1 medium red onion, cut into 1/2-in. wedges, then cut crosswise 1/2-in. wedges, then cut crosswise; 1 orange pepper, cut into 1-in. pieces; 1 yellow pepper, cut into 1-in. pieces; 2 tbsp. capers, roughly chopped; 2 tbsp. olive oil, plus more for drizzling for drizzling; 5 cloves garlic, chopped; 1 tsp. fennel seeds, crushed; 2 tbsp. red wine vinegar, divided; Kosher salt and pepper; 1 c. Homemade Ricotta or store-bought ricotta; 1 baguette

Serve with bread for the dippin'.

By Tina MartinezPublished: Aug 8, 2023

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mike garten

Yields:

4 - 6

Total Time:

1 hr 10 mins

Cal/Serv:

216

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Veggies roasted in a fennel-spiked caper vinaigrette until jammy and caramelized make the ideal bed for warm ricotta. Pile a spoonful of each on some crusty bread and you have a winning appetizer worthy of any gathering.

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Ingredients

12 oz.
cherry or grape tomatoes, halved if large

halved if large
1
medium red onion, cut into 1/2-in. wedges, then cut crosswise

1/2-in. wedges, then cut crosswise
1
orange pepper, cut into 1-in. pieces
1
yellow pepper, cut into 1-in. pieces
2 Tbsp.
capers, roughly chopped
2 Tbsp.
olive oil, plus more for drizzling

for drizzling
5
cloves garlic, chopped
1 tsp.
fennel seeds, crushed
2 Tbsp.
red wine vinegar, divided
Kosher salt and pepper
1 cup
Homemade Ricotta or store-bought ricotta
1
baguette

Directions

1. Step 1Heat oven to 425°F. In 2-quart shallow baking dish, combine tomatoes, onion and peppers. Toss with capers, oil, garlic, fennel seeds, 1 tablespoon vinegar, 1/4 teaspoon salt and 1/2 teaspoon pepper. Roast until vegetables are golden brown, tender and beginning to caramelize, 40 to 45 minutes. Stir in remaining tablespoon vinegar.
2. Step 2Reduce oven temp to 375°F, nestle ricotta in center of vegetables and bake until warm, 10 minutes. Drizzle with additional oil and serve with baguette.

NUTRITIONAL INFORMATION (per serving): About 216 calories, 13 g fat (4.5 g saturated), 19 mg cholesterol, 344 mg sodium, 18 g carb, 2 g fiber, 11 g sugar (0 g added sugar), 7 g protein

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