Baked Ricotta with Vine-on Cherry Tomatoes
The combination of creamy ricotta and sharp, nutty Parmesan is so tasty! I wrote this recipe specifically for my vine-on cherry tomatoes, but this recipe is a year-round family favorite.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
35 min
Total Time
1 hr
Servings
8 servings
Ingredients
- extra-virgin olive oil (to coat the baking dish)
- 2 large eggs
- 2 cupsfresh ricotta
- 1 1/3 cupsfreshly grated Parmesan cheese
- 1 teaspoonchopped thyme leaves
- 3/4 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 3 cherry tomato vines (or 2 cups of cherry tomatoes)
- 2 tablespoonsextra-virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
- 1 teaspoondried Greek oregano
- 3 clovesminced garlic
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 400°F. Coat a medium-sized baking dish with oil.
- 2
In a food processor bowl fitted with a metal blade, combine the eggs, ricotta, Parmesan, thyme leaves, salt, and pepper. Process until smooth.
- 3
Fill the prepared pan with the ricotta mixture. Bake the ricotta for 15 to , until partially set. Edges will be browning and set.
- 4
Carefully coat the cherry tomatoes with olive oil, trying not to remove the tomatoes from the vine if using on-vine tomatoes. Sprinkle with salt and pepper. Place on top of the ricotta mixture. The tomatoes will partially sink into the rixotta mixture. Sprinkle the entire top with the dried oregano and garlic. Return the pan to the oven. Bake for an additional 15 to , until the ricotta is puffed and golden and the tomatoes begin to brown and burst. Cool for before serving. Serve with sliced baguette or farinata.