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Baked Ricotta with Roasted Tomatoes and Onions

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Baked Ricotta with Roasted Tomatoes and Onions

Baked ricotta with roasted tomatoes and onions. And arugula. And parmesan shavings. A few good olive oil swirls. More parmesan in the batter. Yes, baked ricotta rocks. So easy and so good.

This new situation in my life where I work full time – and then some – and try to blog whenever the hell I can, comes hand in hand with the fact that I try to reach for simple recipes, as in one-bowl situations where no trip to the grocery store is required. I haven’t made proper bread in ages – remember the cinnamon sugar challah or the graham cracker dough almond raspberry rolls from scratch?.

baked ricotta with tomatoes

Baked Ricotta with Roasted Tomatoes and Onions
Baked Ricotta with Roasted Tomatoes and Onions

I made a sweet ricotta tart to take to the office a few weeks back (recipe coming soon), a type of pie loved by everyone here where Italian food is as common as dulce de leche, and, as it usually happens when you don’t feed many, had ricotta left. A lot, two pounds. And the idea of using it for a dessert or cake again was not very appealing.

Baked Ricotta with Roasted Tomatoes and Onions
Then I remembered baked ricotta, a recipe from one of my baking idols, Nancy Silverton. Yes, I’m a complete groupie. And a Maida Heatter one too, when it comes to baking. Proud of it. I have so many of their books, it’s embarrassing, or not really, they’re worth every single penny.
Baked Ricotta with Roasted Tomatoes and Onions

Baked Ricotta with Roasted Tomatoes and Onions

So the original recipe is in her sandwich book, but I had no bread in the house, and this was a no-trip-to-the-grocery situation, so this kind of ricotta ‘pizza’ happened. I was tempted to add it to the title, but well, it’s not really pizza, just round and not too tall. But it’s fast, tastes amazing, can be tailored to taste – you know, make it spicy, top it with whatever you want, add all the odds and ends of cheeses you have in the fridge, it all works – and is perfect for you guys enjoying your Indian summer up north, or for me having an early spring here in the south.

bakedricotta153

But I’m not done. It lasts at least four days, covered, in the fridge, reheats beautifully and is good at room tº too.

So, is this a great, easy, different recipe or what?

 

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Baked ricotta with tomatoes, arugula and parmesan on a glass plate

Baked Ricotta with Roasted Tomatoes and Onions

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Ingredients

  • 1 cup cherry tomatoes (halved)
  • 1 medium red onion (peeled, cut into eight pieces)
  • Olive oil
  • Salt and freshly ground black pepper
  • ½ cup flour (sifted)
  • 2 generous cups fresh ricotta (1 pound + 2 ounces)
  • 2 eggs
  • ½ teaspoon
  • salt
  • Black pepper
  • 1/3 cup freshly grated parmesan cheese
  • 2 Tbs unsalted butter (melted and cooled)
  • A few gratings fresh nutmeg
  • 1 cup arugula leaves (washed and dried)
  • Shaved parmesan

Instructions

  1. Preheat oven to 375ºF.
  2. Line a baking sheet with foil and place tomatoes and onions. Drizzle with a few swirls olive
  3. oil, salt and pepper, and bake for about 30 minutes, until a bit charred and
  4. soft. If you leave tomatoes whole, be sure to pierce them with a fork once or
  5. twice before baking.
  6. In a bowl, mix ricotta with eggs, salt, pepper and parmesan. Mix well with a hand beater
  7. or wooden spoon.
  8. Add flour and mix well again.
  9. Add butter and nutmeg.
  10. Transfer to a glass 9-inch round dish, spread evenly and bake for 45 minutes, until light brown
  11. on top. Let cool on a wire rack.
  12. Mound tomatoes and onions on top of the ricotta, then scatter arugula leaves and
  13. parmesan shavings. Drizzle with olive oil, some salt and pepper, and serve cut
  14. into wedges.

adapted from Nancy Silverton’s Sandwich Book

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Comments

  4. What a fantabulous use of leftovers, Paula! Your baked ricotta pizza looks sooo good =) P.s. Your co-workers are very lucky to have you bring them gourmet treats!

    Reply

  5. This looks and sounds so delicious, Paula! I love ricotta, but have never seen it served this way. I am definitely trying this one. In fact, I have some ricotta in my fridge now that needs to be used!

    Reply

  12. This is so cool, Paula! I also love their cookbooks. I'm always looking for cookbooks wherever I go…to add to my not so small collection. This baked ricotta looks incredible! So different and what I want now for breakfast!!

    Reply

  14. Paula, I've never heard of baked ricotta before. This looks delicious, my friend! And so easily adaptable. I'd load this baby up with all kinds of fatty toppings (melty cheese, bacon, sausage…drooooool). Your photos are fabulous.

    Reply

  16. Nunca me han salido bien los horneados de ricota, y yo creo que debe ser porque aquí no conseguimos de la buena, por lo menos no en los lugares donde suelo hacer mis compras. Así que creo debo poner más esfuerzo en mi búsqueda porque quiero hacer esto!!!

    Reply

  17. Sometimes my savoury tooth kicks in with a vengeance and now is one of those times 😀
    Delicious!

    Cheers
    Choc Chip Uru

    Reply

  19. Nancy Silverton is wonderful. And this bread? So terrific looking! Great post — thanks so much.

    Reply

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