Baked Ricotta With Roasted Garlic and Tomatoes

Baked Ricotta With Roasted Garlic and Tomatoes Photo: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates


  • 1/4 of a sourdough loaf
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 6 ounces part-skim ricotta
  • 2 medium tomatoes, cubed
  • 1/2 teaspoon crushed red pepper
  • Basil leaves


Preheat oven to 350°. Slice sourdough loaf into batons, brush with 2 teaspoons olive oil, and sprinkle with salt and pepper. Bake 8-9 minutes. Heat 2 tablespoons olive oil in a small cast iron pan over medium heat for 2-3 minutes. Add garlic to pan and cook until bubbling and fragrant, about one minute more. Place ricotta in the pan, transfer to oven, and bake until bubbly (9-10 minutes). Remove. Toss cubed tomatoes with crushed red pepper; spoon over ricotta. Sprinkle with basil leaves and serve with toasted bread.

  • Yield: Makes 4 servings (serving size: 1/2 cup ricotta and tomato mixture plus 4 toasts)

Nutritional Information

Calories per serving: 318
Fat per serving: 13.6g
Saturated fat per serving: 3.7g
Monounsaturated fat per serving: 7.8g
Polyunsaturated fat per serving: 1.6g
Protein per serving: 12g
Carbohydrate per serving: 38g
Fiber per serving: 2g
Cholesterol per serving: 13mg
Iron per serving: 3mg
Sodium per serving: 493mg
Calcium per serving: 158mg

Good to Know

John Moony is the executive chef and co-owner of Bell Book & Candle restaurant in New York City.

John Mooney