Recipe of Baked Ricotta with Roasted Tomato, Peas & Truffle Oil
Baked ricotta with roasted tomato, peas, and truffle oil is a luxurious yet simple dish that marries the creamy texture of ricotta with the bold flavors of roasted tomatoes, sweet peas, and the earthy aroma of truffle oil. This recipe is a delightful appetizer or side dish that's sure to impress your guests.
Servings
4
Preparation
25 min
Cooking
min
Calories
kcal
How to Make Baked Ricotta with Roasted Tomato, Peas & Truffle Oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine ricotta cheese, minced garlic, salt, and pepper. Mix until well combined.
- Transfer the ricotta mixture to a baking dish, spreading it evenly.
- Arrange the halved cherry tomatoes and thawed peas on top of the ricotta mixture.
- Drizzle truffle oil over the tomatoes and peas.
- Bake in the preheated oven for 15-20 minutes or until the edges are golden and the tomatoes are roasted.
- Remove from the oven and let it cool for a few minutes.
- Garnish with fresh basil leaves just before serving.
- Serve the baked ricotta with crusty bread or crackers for a delightful appetizer or side dish.
- Enjoy the creamy richness of the baked ricotta, complemented by the sweetness of roasted tomatoes, the burst of peas, and the aromatic truffle oil. A sophisticated yet easy-to-make dish that's perfect for any occasion.
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