Broiled Ricotta with Olives and Sun-Dried-Tomato Re

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.

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 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.

That's it — enjoy your meal!

Broiled Ricotta with Olives and Sun-Dried-Tomato Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions