Baked Ricotta with Roasted Tomatoes and Cucumber Sa

Name: Baked Ricotta with Roasted Tomatoes and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh ricotta cheese (1 1/2 pounds); 1/4 cup plus 2 tablespoons heavy cream; 2 large eggs, lightly beaten; 1/4 cup freshly grated Pecorino Romano cheese; 2 tablespoons extra-virgin olive oil, plus more for brushing; Kosher salt; Pinch of freshly grated nutmeg; 24 cherry tomatoes; 1 English cucumberhalved lengthwise, seeded and sliced crosswise 1/4 inch thick; 1/2 small red onion, thinly sliced; 1 tablespoon red wine vinegar; Saba or aged balsamic vinegar, for drizzling

Servings: persons

3 cups fresh ricotta cheese (1 1/2 pounds)
1/4 cup plus 2 tablespoons heavy cream
2 large eggs, lightly beaten
1/4 cup freshly grated Pecorino Romano cheese
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
Pinch of freshly grated nutmeg
24 cherry tomatoes
1 English cucumberhalved lengthwise, seeded and sliced crosswise 1/4 inch thick
1/2 small red onion, thinly sliced
1 tablespoon red wine vinegar
Saba or aged balsamic vinegar, for drizzling

1
Preheat the oven to 350.
2
Spray a 9-inch square ceramic baking dish with nonstick spray and line it with parchment paper, allowing 1 inch of overhang on two sides.
3
In a large bowl, whisk the ricotta with the heavy cream, eggs, Pecorino, 1 tablespoon of the olive oil, 1/2 teaspoon of salt and the nutmeg.
4
Spread the mixture in the prepared baking dish in an even layer and cover tightly with foil.
5
Bake for about 50 minutes, until the ricotta is just set.
6
Let cool completely, then refrigerate until firm, about 30 minutes.
7
Meanwhile, increase the oven temperature to 400.
8
In a small baking dish, brush the tomatoes with olive oil and season with salt.
9
Bake for about 20 minutes, until the tomatoes just start to burst.
10
In a medium bowl, toss the cucumber slices with 1/2 teaspoon of salt and let stand for 10 minutes.
11
Drain the cucumber on paper towels.
12
Return the cucumber to the bowl and toss with the red onion, red wine vinegar and the remaining 1 tablespoon of olive oil.
13
Preheat the broiler.
14
Using the parchment paper, lift the baked ricotta out of the baking dish and cut into 8 pieces.
15
Arrange the pieces on a baking sheet and lightly brush with olive oil.
16
Broil 6 inches from the heat for about 6 minutes, until golden in spots.
17
Transfer the ricotta to plates.
18
Drizzle a little saba on top and serve with the roasted tomatoes and cucumber salad.

646

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 3 cups fresh ricotta cheese (1 1/2 pounds), 1/4 cup plus 2 tablespoons heavy cream, 2 large eggs, lightly beaten, 1/4 cup freshly grated Pecorino Romano cheese, and more.

Yes, Baked Ricotta with Roasted Tomatoes and Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Ricotta with Roasted Tomatoes and Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions