Description
Indulge in a restaurant-quality Baked Ricotta Dip that perfectly pairs creamy, velvety whole-milk ricotta with oven-roasted, burst grape tomatoes. Infused with aromatic garlic, a hint of lemon, and finished with fresh basil and mozzarella, this dip offers an irresistible flavor profile. It is the perfect centerpiece for any gathering, balancing rich, savory satisfaction with bright, sweet acidity. Simple to assemble and even easier to vanish, this elegant appetizer will quickly become your go-to recipe for entertaining friends and family.
Ingredients
1 pint grape tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
15 oz. whole milk ricotta cheese
1 large egg
Juice of half a lemon
1 cup shredded mozzarella
1/2 teaspoon dried parsley
1/4 teaspoon red pepper flakes
1/4 cup fresh basil, chopped
2 tablespoons grated parmesan cheese
Instructions
Preheat oven to 400°F.
Toss grape tomatoes, olive oil, and minced garlic in a medium casserole dish until well coated.
Roast the tomatoes for about 15-20 minutes until they begin to burst and release juices.
In a separate bowl, whisk together the ricotta cheese, egg, lemon juice, dried parsley, and red pepper flakes until smooth.
Carefully spread the ricotta mixture over the roasted tomatoes in the casserole dish.
Top evenly with the shredded mozzarella.
Return to the oven and bake for another 30-35 minutes or until the edges are golden and the cheese is bubbly.
Remove from oven, sprinkle with fresh basil and grated parmesan, and serve warm with toasted bread or crackers.
Notes
Serve with warm pita chips, toasted baguette slices, or fresh vegetable crudites. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat by placing in a warm oven until the cheese is melted again.
- Prep Time: 10
- Cook Time: 55
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean-inspired