Baked Ricotta
Vegetables roasted in a fennel-infused caper vinaigrette until rich and caramelized create the perfect base for warm ricotta. Spoon a bit of both onto crusty bread, and you’ve got a show-stopping appetizer fit for any occasion.
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
Instructions
- Heat 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.
- Reduce 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.
Nutrition
Calories: 216kcalCarbohydrates: 18gProtein: 7gFat: 13gSaturated Fat: 4.5gCholesterol: 19mgSodium: 344mgFiber: 2gSugar: 11g
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