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Baked Ricotta with Roasted Garlic and Tomatoes

Photo: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates
time 0 mins
time 0 mins
Yield Makes 4 servings (serving size: 1/2 cup ricotta and tomato mixture plus 4 toasts)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Bell Book & Candle, New York City