Sun-Dried Tomato and Basil Baked Ricotta

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1 package ricotta cheese
2 cloves of garlic, minced
1 egg beaten
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 cup grated parmesan cheese
3 tbsp fresh basil, thinly sliced
1/4 tsp lemon zest
1/4 tsp salt and pepper
1 tsp olive oil
pinch of hot pepper flakes
toasted baguette slices for serving


  1. Combine ricotta, garlic, egg, tomatoes, 2 tbsp (30 mL) of the Parmesan, basil, lemon zest, salt and pepper; transfer to 2-cup (500 mL) baking dish. Sprinkle with remaining Parmesan.
  2. Bake in 300°F (150°C) oven for 35 to 40 minutes or until slightly puffed and Parmesan is melted; broil for 3 or 4 minutes or until top is golden brown. Drizzle with olive oil and sprinkle with hot pepper flakes. Serve warm with baguette slices.


  • Replace sun-dried tomatoes with pitted, chopped olives if desired.
  • Nutrition information is for dip only; baguette slices not included.