At Home With Shay

Roasted Tomatoes & Ricotta

Shay
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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.
Course Appetizer, Snack
Cuisine Italian Inspired, Mediterranean Inspired
Diet Gluten Free
Keyword allergy friendly, appetizer, brunch, cheese, dip, easy, egg free, gluten free, grain free, nut free, sesame free, snack, snacks, soy free, starters, tomato
Special Diet Egg Free, Gluten Free, Grain Free, Sesame Free, Soy Free, Tree Nut Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 86kcal

Ingredients

  • 1 pint grape tomatoes
  • 1 cup large green Italian olives pitted and halved
  • 2 tbsp olive oil
  • 2 tbsp 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.

Nutrition

Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 267mg | Potassium: 171mg | Fiber: 2g | Sugar: 6g | Vitamin A: 602IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 0.4mg