Baked Ricotta with Roasted Garlic and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 of a sourdough loaf |
2 teaspoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
2 garlic cloves, sliced |
6 ounces part-skim ricotta |
2 medium tomatoes, cubed |
1/2 teaspoon crushed red pepper |
basil leaves |
Directions:
1. Preheat oven to 350°. Slice sourdough loaf into batons, brush with 2 teaspoons olive oil, and sprinkle with salt and pepper. Bake 8-9 minutes. Heat 2 tablespoons olive oil in a small cast iron pan over medium heat for 2-3 minutes. Add garlic to pan and cook until bubbling and fragrant, about one minute more. Place ricotta in the pan, transfer to oven, and bake until bubbly (9-10 minutes). Remove. Toss cubed tomatoes with crushed red pepper; spoon over ricotta. Sprinkle with basil leaves and serve with toasted bread.
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