Recipe of Baked Ricotta with Roasted Tomato, Peas & Truffle Oil

Join me and let's see how to make Baked Ricotta with Roasted Tomato, Peas & Truffle Oil

Instructions:

Step 1
• Preheat the oven to 375°F (190°C).
Step 2
• In a mixing bowl, combine ricotta cheese, minced garlic, salt, and pepper. Mix until well combined.
Step 3
• Transfer the ricotta mixture to a baking dish, spreading it evenly.
Step 4
• Arrange the halved cherry tomatoes and thawed peas on top of the ricotta mixture.
Step 5
• Drizzle truffle oil over the tomatoes and peas.
Step 6
• Bake in the preheated oven for 15-20 minutes or until the edges are golden and the tomatoes are roasted.
Step 7
• Remove from the oven and let it cool for a few minutes.
Step 8
• Garnish with fresh basil leaves just before serving.
Step 9
• Serve the baked ricotta with crusty bread or crackers for a delightful appetizer or side dish.
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.