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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.
Recipe Summary
Preparation
25 min
Servings
4
Difficulty
Easy
Ingredients
Instructions
1
Step 1
Preheat the oven to 375°F (190°C).
2
Step 2
In a mixing bowl, combine ricotta cheese, minced garlic, salt, and pepper. Mix until well combined.
3
Step 3
Transfer the ricotta mixture to a baking dish, spreading it evenly.
4
Step 4
Arrange the halved cherry tomatoes and thawed peas on top of the ricotta mixture.
5
Step 5
Drizzle truffle oil over the tomatoes and peas.
6
Step 6
Bake in the preheated oven for 15-20 minutes or until the edges are golden and the tomatoes are roasted.
7
Step 7
Remove from the oven and let it cool for a few minutes.
8
Step 8
Garnish with fresh basil leaves just before serving.
9
Step 9
Serve the baked ricotta with crusty bread or crackers for a delightful appetizer or side dish.
10
Step 10
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.
Tips for this recipe
Here are some useful tips to perfectly prepare Baked Ricotta with Roasted Tomato, Peas & Truffle Oil and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 25 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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