Baked Ricotta With Maple-Roasted Tomatoes Recipe

Name: Baked Ricotta With Maple-Roasted Tomatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint cherry tomatoes, rinsed; 2 tablespoons maple syrup; 1 tablespoon sweet or dry vermouth; 1 teaspoon chopped fresh rosemary leaves; 1 teaspoon chopped fresh thyme leaves; Kosher salt and freshly ground black pepper; 1 pound high quality ricotta cheese (see note), drained in cheesecloth overnight to remove excess moisture; 4 ounces fresh goat cheese, softened to room temperature; 1 egg; 1 tablespoon olive oil, divided

Servings: persons

1
Adjust oven racks to upper and lower middle positions and preheat oven to 375u00b0F. 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.
2
Combine drained ricotta, goat cheese, egg, remaining rosemary and thyme, and salt and pepper to taste. Mix with a rubber spatula or wooden spoon to combine. Brush a small gratin dish with 2 teaspoons olive oil and add ricotta mixture, using a spatula to smooth the top. Drizzle with remaining teaspoon of 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.
3
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.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pint cherry tomatoes, rinsed, 2 tablespoons maple syrup, 1 tablespoon sweet or dry vermouth, 1 teaspoon chopped fresh rosemary leaves, and more.

Yes, Baked Ricotta With Maple-Roasted Tomatoes Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!