Baked Ricotta


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Veggies roasted in a fennel-spiked caper vinaigrette until jammy and caramelized make the ideal bed for warm ricotta. Pile a spoonful of each on some crusty bread and you have a winning appetizer worthy of any gathering.

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Yields:
4 – 6

Total Time:
1 hr 10 mins

Cal/Serv:
216

  • 12 oz.

    cherry or grape tomatoes, halved if large

    halved if large

  • 1

    medium red onion, cut into 1/2-in. wedges, then cut crosswise

    1/2-in. wedges, then cut crosswise

  • 1

    orange pepper, cut into 1-in. pieces

  • 1

    yellow pepper, cut into 1-in. pieces

  • 2 tbsp.

    capers, roughly chopped

  • 2 tbsp.

    olive oil, plus more for drizzling

    for drizzling

  • 5

    cloves garlic, chopped

  • 1 tsp.

    fennel seeds, crushed

  • 2 tbsp.

    red wine vinegar, divided

  • Kosher salt and pepper

  • 1 c.

    Homemade Ricotta or store-bought ricotta

  • 1

    baguette

Directions

NUTRITIONAL INFORMATION (per serving): About 216 calories, 13 g fat (4.5 g saturated), 19 mg cholesterol, 344 mg sodium, 18 g carb, 2 g fiber, 11 g sugar (0 g added sugar), 7 g protein

Did you make this recipe? Comment below!

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Lettermark

Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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