Baked Ricotta with Roasted Garlic and Tomatoes

Photo: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates


Makes 4 servings (serving size: 1/2 cup ricotta and tomato mixture plus 4 toasts)

Recipe Time

: 0 Minutes
: 0 Minutes

Nutritional Information

Calories 318
Fat 13.6 g
Satfat 3.7 g
Monofat 7.8 g
Polyfat 1.6 g
Protein 12 g
Carbohydrate 38 g
Fiber 2 g
Cholesterol 13 mg
Iron 3 mg
Sodium 493 mg
Calcium 158 mg


1/4 of a sourdough loaf
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 garlic cloves, sliced
6 ounces part-skim ricotta
2 medium tomatoes, cubed
1/2 teaspoon crushed red pepper
Basil leaves


Preheat oven to 350°. Slice sourdough loaf into batons, brush with 2 teaspoons olive oil, and sprinkle with salt and pepper. Bake 8-9 minutes. Heat 2 tablespoons olive oil in a small cast iron pan over medium heat for 2-3 minutes. Add garlic to pan and cook until bubbling and fragrant, about one minute more. Place ricotta in the pan, transfer to oven, and bake until bubbly (9-10 minutes). Remove. Toss cubed tomatoes with crushed red pepper; spoon over ricotta. Sprinkle with basil leaves and serve with toasted bread.

John Mooney,

Bell Book & Candle, New York City,


October 2011
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