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

Ingredients

• 2 cups ricotta cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup frozen peas, thawed
• 2 tablespoons truffle oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a mixing bowl, combine ricotta cheese, minced garlic, salt, and pepper. Mix until well combined.

3. 3

   Transfer the ricotta mixture to a baking dish, spreading it evenly.

4. 4

   Arrange the halved cherry tomatoes and thawed peas on top of the ricotta mixture.

5. 5

   Drizzle truffle oil over the tomatoes and peas.

6. 6

   Bake in the preheated oven for 15-20 minutes or until the edges are golden and the tomatoes are roasted.

7. 7

   Remove from the oven and let it cool for a few minutes.

8. 8

   Garnish with fresh basil leaves just before serving.

9. 9

   Serve the baked ricotta with crusty bread or crackers for a delightful appetizer or side dish.

10. 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.