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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Servings: 8
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.
Nutrition
Nutrition Facts
Roasted Tomatoes & Ricotta
Amount per Serving
Calories
86
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
0.1
mg
0
%
Sodium
267
mg
12
%
Potassium
171
mg
5
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
1
g
2
%
Vitamin A
602
IU
12
%
Vitamin C
15
mg
18
%
Calcium
20
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.