Baked Ricotta With Roasted Garlic and Tomatoes
John Moony is the executive chef and co-owner of Bell Book & Candle restaurant in New York City.
Credit: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates
Bell Book & Candle, New York City
318 calories; fat 13.6g; saturated fat 3.7g; mono fat 7.8g; poly fat 1.6g; protein 12g; carbohydrates 38g; fiber 2g; cholesterol 13mg; iron 3mg; sodium 493mg; calcium 158mg.