I am a big fan of small plates. Or call them appetizers, little plates, or tapas. Whatever you want to call them, the reason I like them so much is because it allows you to sample a lot of different flavors and textures at one time. If you serve enough for your group, it can absolutely fill you up and make a meal. This dish takes creamy whole milk ricotta is simply flavored with fresh basil and lemon zest then it is topped with roasted sweet tomatoes combined with brine-y Italian green olives. It is a perfect example of how to transform common fresh ingredients into a special and unique dish. Small plates are also a great way to cater to a larger group with multiple food allergies or special diets.

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Roasted Tomatoes & Ricotta

Tomatoes and olives are seasoned and roasted then top creamy, rich ricotta flavored with fresh basil and lemon zest.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 86kcal

Ingredients

1 pint grape tomatoes
1 cup large green Italian olives - pitted and halved
2 tablespoon olive oil
2 tablespoon honey
1 8-ounce container ricotta cheese
¼ cup fresh basil leaves - thinly sliced
1 medium fresh lemon - zest only
salt and pepper - to taste

Instructions

Preheat the oven to 425 degrees and line a sheet pan with parchment paper.
Combine the tomatoes and olives on the sheet pan. Drizzle with olive oil and honey. Season with salt and pepper. Roast in the oven for approximately 20 minutes or until the tomatoes wilt and char on the edges.
Combine the ricotta, basil, lemon zest, salt, and pepper in a mixing bowl. Then transfer to a serving dish. Spoon the roasted tomatoes and olives on top of the ricotta mixture.
Serve with slices of fresh bread, scooping vegetables, crackers, or other dips and small plates for layering.

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Roasted Tomatoes & Ricotta

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