How To Make Parmesan-baked ricotta with tomato, olive & basil salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- ½ cup pitted black olives, sliced
- ¼ cup fresh basil leaves, torn
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a bowl, mix the ricotta cheese and grated Parmesan together until well combined. Season with salt and pepper.
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Transfer the ricotta mixture to a small baking dish and spread it evenly.
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Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly.
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While the ricotta bakes, prepare the tomato, olive, and basil salad. In a separate bowl, combine the cherry tomatoes, black olives, torn basil leaves, extra virgin olive oil, and balsamic vinegar. Season with salt and pepper to taste.
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Once the baked ricotta is done, remove it from the oven and let it cool for a few minutes.
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Serve the Parmesan-baked ricotta with a side of the tomato, olive, and basil salad.
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Enjoy!
Nutrition
- Calories : 240kcal
- Total Fat : 19g
- Saturated Fat : 7g
- Cholesterol : 38mg
- Sodium : 760mg
- Total Carbohydrates : 8g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 11g
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