Ricotta Tomato Bread Recipe

Name: Ricotta Tomato Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 stalk celery, diced; 12 green pepper, chopped; 1 onion, chopped; 2 cloves garlic, minced; ¼ teaspoon paprika; ¼ teaspoon chili powder; 1 (28 ounce) can tomatoes, drained and chopped; 3 tablespoons tomato paste; ⅓ cup parmesan cheese, grated; 1 French baguette, cut in half lengthwise; ½ cup ricotta cheese; salt and pepper, to taste

Servings: persons

2 tablespoons vegetable oil
1 stalk celery, diced
12 green pepper, chopped
1 onion, chopped
2 cloves garlic, minced
¼ teaspoon paprika
¼ teaspoon chili powder
1 (28 ounce) can tomatoes, drained and chopped
3 tablespoons tomato paste
⅓ cup parmesan cheese, grated
1 French baguette, cut in half lengthwise
½ cup ricotta cheese
salt and pepper, to taste

1
Heat oil in large skillet.
2
Cook celery, green pepper, onion, garlic, paprika and chili powder 4-5 minutes over low heat.
3
Mix in tomatoes and tomato paste and season as desired.
4
Continue to cook for 15 minutes.
5
Add parmesan cheese and finish cooking 5 minutes.
6
Slice each bread half into 3 pieces and toast in oven.
7
Place bread on cookie sheet or ovenproof platter.
8
Spoon tomato mixture over the top with ricotta cheese.
9
Broil 3-4 minutes or until melted.
10
Serve immediately.

271

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: 2 tablespoons vegetable oil, 1 stalk celery, diced, 12 green pepper, chopped, 1 onion, chopped, and more.

Yes, Ricotta Tomato Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Tomato Bread

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