Baked Ricotta with Maple-Roasted Tomatoes

Name: Baked Ricotta with Maple-Roasted Tomatoes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 3
Cuisine: Global
Ingredients: 1 pint cherry tomatoes, rinsed; 1 Tbsp sweet or dry vermouth; 1 egg; 1 teaspoon chopped fresh rosemary leaves; 1 teaspoon chopped fresh thyme leaves; 113 grams fresh goat cheese, softened to room temperature; 3 servings Kosher salt and freshly ground black pepper; 2 Tbsps maple syrup; 1 Tbsp olive oil, divided; 454 grams high quality ricotta cheese (see note above), drained in cheesecloth overnight to remove excess moisture

You can never have too many main course recipes, so give Baked Ricotta with Maple-Roasted Tomatoes a try. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 27g of protein, 34g of fat, and a total of 494 calories. This recipe serves 3. If you have cherry tomatoes, rosemary leaves, kosher salt and pepper, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Adjust oven racks to upper and lower middle positions and preheat oven to 375°F.

Equipment you will use

Oven

Place tomatoes in an oven-safe baking dish and add maple syrup, vermouth, half of rosemary, half of thyme, and salt and pepper to taste. Stir to combine. Set aside.

Ingredients you will need

Salt And Pepper

Maple Syrup

Rosemary

Tomato

Vermouth

Thyme

Equipment you will use

Baking Pan

Oven

Combine drained ricotta, goat cheese, egg, remaining rosemary and thyme, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Goat Cheese

Rosemary

Ricotta Cheese

Thyme

Egg

Mix with a rubber spatula or wooden spoon to combine.

Equipment you will use

Wooden Spoon

Spatula

Brush a small gratin dish with 2 teaspoons olive oil and add ricotta mixture, using a spatula to smooth the top.

Ingredients you will need

Olive Oil

Ricotta Cheese

Equipment you will use

Spatula

Drizzle with remaining teaspoon of olive oil.

Ingredients you will need

Olive Oil

Place ricotta on top rack and tomatoes on lower rack and bake until tomatoes have burst and the liquid around them has reduced to a syrup, and ricotta mixture is lightly browned, about 40 minutes total, rotating both pans front to back half way through cooking.

Ingredients you will need

Tomato

Ricotta Cheese

Syrup

Equipment you will use

Oven

Remove cheese from oven and let cool slightly, about 5 minutes. Stir tomatoes to break them up and combine them with the sauce, pour over the baked ricotta, and serve.

Ingredients you will need

Tomato

Ricotta Cheese

Cheese