Roasted tomatoes over herbed ricotta dip
3
Points®
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)
Cherry tomatoes
2 cup(s), or grape tomatoes
Kosher salt
¾ tsp, divided
Italian seasoning
½ tsp
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
Fresh lemon juice
1 Tbsp
Black pepper
¼ tsp
Garlic
1 clove(s), grated
Extra virgin olive oil
1 Tbsp
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
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