Photo of Roasted Tomatoes over Herbed Ricotta Dip by WW

Roasted Tomatoes over Herbed Ricotta Dip

3
PersonalPoints™ per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
8
Difficulty
Easy
This easy appetizer will be a hit at your next gathering. Herby, garlicky ricotta cheese is topped with sweet roasted tomatoes and a drizzle of olive oil for a dip that’s delicious with crostini or sturdy crudités such as endive or radicchio leaves, celery sticks, or halved mini peppers. If you end up with any leftovers, try spooning it over toast or cooked pasta.

Ingredients

Cooking spray

4 spray(s)

Fresh cherry tomato(es)

2 cup(s), or grape tomatoes

Kosher salt

¾ tsp(s), divided

Italian seasoning

½ tsp(s)

Part-skim ricotta cheese

1½ cup(s)

Fresh basil

¼ cup(s), finely chopped

Fresh parsley

¼ cup(s), finely chopped

Lemon zest

2 tsp(s)

Fresh lemon juice

1 tbsp(s)

Black pepper

¼ tsp(s)

Garlic clove(s)

1 clove(s), large, grated

Extra virgin olive oil

1 tbsp(s)

Instructions

  1. Preheat the oven to 400°F. Line a sheet pan with foil coated with cooking spray (or use a silicone baking mat). Arrange the tomatoes on the pan and coat with cooking spray. Sprinkle with ¼ tsp salt and the Italian seasoning; toss gently to combine. Roast at 400°F until the tomatoes begin to burst, 20 to 22 minutes.
  2. Meanwhile, in a medium bowl, stir together the ricotta, basil, parsley, lemon zest, lemon juice, black pepper, garlic, and remaining ½ tsp salt. Spoon the ricotta mixture into a shallow bowl or lipped plate; drizzle with the oil and top with the roasted tomatoes.
  3. Serving size: about ¼ cup