Baked Ricotta with Tomato Vinaigrette

1. 1

   Preheat oven to 375 degrees F. From lemons, grate 1 teaspoon peel and squeeze 3 tablespoons juice.

2. 2

   Set aside.

3. 3

   Spray 9-inch glass or ceramic pie plate with nonstick cooking spray.

4. 4

   In medium bowl, stir lemon peel, ricotta, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended.

5. 5

   Spread ricotta mixture evenly in prepared pie plate.

6. 6

   Bake 1 hour or until cheese is lightly browned.

7. 7

   Let stand 10 minutes to allow cheese to set.

8. 8

   Slice into 12 wedges.

9. 9

   Meanwhile, in medium bowl, whisk together lemon juice, Dijon, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

10. 10

    Whisk in olive oil in slow steady stream until blended.

11. 11

    Stir in chopped tomatoes.

12. 12

    To serve, place 1 ricotta wedge along with some greens on each of 12 serving plates.

13. 13

    Top greens and ricotta with tomato vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.