Broiled Ricotta with Olives and Sun-Dried-Tomato Relish Recipe

Name: Broiled Ricotta with Olives and Sun-Dried-Tomato Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced; 2 teaspoons minced shallot; 2 teaspoons minced flat-leaf parsley; 1 teaspoon chopped oregano; 1 teaspoon red wine vinegar; 1/2 teaspoon finely grated lemon zest; 1/4 teaspoon crushed red pepper; 2 tablespoons extra-virgin olive oil, plus more for brushing; Salt; 12 slices peasant or ciabatta bread, about 1/2 inch thick; 1 garlic clove; 2 cups Creamy Ricotta; 1/4 cup pitted oil-cured Italian black olives, coarsely chopped

Servings: persons

1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
2 teaspoons minced shallot
2 teaspoons minced flat-leaf parsley
1 teaspoon chopped oregano
1 teaspoon red wine vinegar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt
12 slices peasant or ciabatta bread, about 1/2 inch thick
1 garlic clove
2 cups Creamy Ricotta
1/4 cup pitted oil-cured Italian black olives, coarsely chopped

1
Preheat the oven to 400.
2
In a small bowl, combine the sun-dried tomatoes with the shallot, parsley, oregano, vinegar, lemon zest, crushed red pepper and the 2 tablespoons of oil.
3
Season with salt.
4
Brush the bread on both sides with oil and bake for about 10 minutes, until golden and crisp.
5
Rub lightly with the garlic clove.
6
Preheat the broiler and position a rack 6 inches from the heat.
7
Spread the ricotta in a shallow medium gratin dish in a 3/4-inch-thick layer.
8
Drizzle with oil and broil for about 10 minutes, turning the dish occasionally, until the ricotta is bubbling and golden.
9
Spoon the relish and olives on top.
10
Serve with the garlic toasts.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced, 2 teaspoons minced shallot, 2 teaspoons minced flat-leaf parsley, 1 teaspoon chopped oregano, and more.

Yes, Broiled Ricotta with Olives and Sun-Dried-Tomato Relish 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.

Broiled Ricotta with Olives and Sun-Dried-Tomato Relish

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