Sun-Dried Tomato & Basil Baked Ricotta

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Ingredients

Serves
10
-
+
Conversion
Metric
Imperial
1 pkg ricotta cheese
2 garlic cloves, minced
1 egg beaten
1/4 cup sun-dried tomatoes in oil, drained and chopped
1/4 cup parmesan cheese, grated
3 tbsp basil, thinly sliced
1/4 tsp lemon zest
1/4 tsp salt and pepper
1 tsp olive oil
toasted baguette slices, to serve
Nutritional Facts
Amount Per Serving
110 Calories
Fat
8 g
Saturated Fat
4.5 g
Sodium
160 mg
Protein
7 g
Carbohydrate
2 g

Directions

  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.