Baked Ricotta with Roasted Garlic and Tomatoes

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 318
  • Fat: 13.6g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 7.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 12g
  • Carbohydrate: 38g
  • Fiber: 2g
  • Cholesterol: 13mg
  • Iron: 3mg
  • Sodium: 493mg
  • Calcium: 158mg

Go to Full Version of

Baked Ricotta with Roasted Garlic and Tomatoes Recipe