Roasted Red Pepper Baked Ricotta
If you have approximately 1 hour and 25 minutes to spend in the kitchen, Roasted Red Pepper Baked Ricotta might be a tremendous lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 25g of protein, 39g of fat, and a total of 733 calories. For $2.42 per serving, you get a main course that serves 4. Head to the store and pick up sourdough bread, salt and pepper, extra virgin olive oil, and a few other things to make it today. Many people made this recipe, and 339 would say it hit the spot. It is brought to you by Life as a Strawberry. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is amazing. Caramelized Onion, Spinach, Roasted Red Pepper and Ricotta Salata Crostini, Baked Ziti with Roasted Red Peppers, Baby Kale, and Ricotta, and Roasted Red Pepper Baked Ziti are very similar to this recipe.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 60 minutes
Ingredients:
2 Tbsp. balsamic vinegar
1/2 stick butter
1/4 cup extra virgin olive oil, divided
1/2 cup fresh parsley, chopped, for garnish
2 clove garlic, chopped and divided
1 large red bell pepper
1.5 cups ricotta cheese
salt and pepper to taste
2 Tbsp. chopped shallot
1 loaf crusty french or sourdough bread, sliced
Equipment:
aluminum foil
plastic wrap
bowl
oven
frying pan
baking pan
blender
baking sheet
microwave
sauce pan
Cooking instruction summary:
First, roast the pepper. Roast at 400 degrees for 30-40 minutes until skin is wrinkled and charred. Remove pepper from the oven, place in a small bowl, and immediately cover with plastic wrap or aluminum foil. Let sit until it's cool enough to handle, about a half hour. Remove the stem, peel off the skin, and remove the seeds. Chop roasted pepper and set aside. In a medium skillet, heat 1 Tbsp. of the olive oil over medium heat. Add shallot and 1 clove chopped garlic to oil and saut 2 minutes until shallot is translucent.Add chopped roasted red pepper, salt, pepper, and balsamic vinegar. Continue to cook for 2 minutes until balsamic vinegar is fragrant and mixture has softened. Transfer red pepper mixture to a blender and blend until smooth. If mixture is too thick, add remaining olive oil and blend until smooth. Taste and re-season if necessary. Set aside. Spoon ricotta cheese into a small baking dish (I used a 4" cast iron skillet). You don't need to smooth it out unless you really want to - I like leaving it a bit uneven so that the finished dish looks more interesting! Pour red pepper sauce over ricotta. Bake at 400 for 10-15 minutes, until cheese is heated through.While the ricotta bakes, prepare the crostini. In a small saucepan (or in the microwave) melt butter with remaining garlic. Lay bread slices out on a baking sheet. Brush each piece of bread with butter and garlic mixture. Bake at 400 until lightly toasted, about 5-7 minutes. Top baked ricotta with fresh chopped parsley for garnish. Serve immediately with crostini.
Step by step:
1. First, roast the pepper. Roast at 400 degrees for 30-40 minutes until skin is wrinkled and charred.
2. Remove pepper from the oven, place in a small bowl, and immediately cover with plastic wrap or aluminum foil.
3. Let sit until it's cool enough to handle, about a half hour.
4. Remove the stem, peel off the skin, and remove the seeds. Chop roasted pepper and set aside. In a medium skillet, heat 1 Tbsp. of the olive oil over medium heat.
5. Add shallot and 1 clove chopped garlic to oil and saut 2 minutes until shallot is translucent.
6. Add chopped roasted red pepper, salt, pepper, and balsamic vinegar. Continue to cook for 2 minutes until balsamic vinegar is fragrant and mixture has softened.
7. Transfer red pepper mixture to a blender and blend until smooth. If mixture is too thick, add remaining olive oil and blend until smooth. Taste and re-season if necessary. Set aside. Spoon ricotta cheese into a small baking dish (I used a 4" cast iron skillet). You don't need to smooth it out unless you really want to - I like leaving it a bit uneven so that the finished dish looks more interesting!
8. Pour red pepper sauce over ricotta.
9. Bake at 400 for 10-15 minutes, until cheese is heated through.While the ricotta bakes, prepare the crostini. In a small saucepan (or in the microwave) melt butter with remaining garlic. Lay bread slices out on a baking sheet.
10. Brush each piece of bread with butter and garlic mixture.
11. Bake at 400 until lightly toasted, about 5-7 minutes. Top baked ricotta with fresh chopped parsley for garnish.
12. Serve immediately with crostini.
Nutrition Information:
covered percent of daily need
