Tag Archives: ricotta

Roasted Cherry Tomato and Ricotta Bruschetta

Roasted cherry tomatoes…kind of contradictory isn’t it? Cherry tomatoes are at their peak, perfectly sweet and juicy, in the summer but who wants to turn on their oven for roasting them when it’s 90 degrees outside? Well, I think when it comes to cherry tomatoes, it’s totally worth it. I came across a recipe for a tomato bruschetta that I was excited to make. But when I sat down and read the directions (something I should have learned to do a long time ago), I realized that the whole recipe required a grill (which I don’t have) and that my handy grill pan just wouldn’t do. But since I already had the ingredients, I was determined. So I improvised. The result is this Roasted Cherry Tomato and Ricotta Bruschetta.

Sweet cherry tomatoes are roasted in an oven with nothing but a little olive oil before topping toasted baguette slices and creamy ricotta cheese. A little sprinkle of salt, pepper and basil tops this tasty appetizer which satisfies those summer taste buds. The tomatoes pop with sweetness and blend so well with the creamy ricotta. And who doesn’t like basil on top of tomatoes? On toasted bread? I can’t even.

Roasted Cherry Tomato and Ricotta Bruschetta (makes 15 appetizers)

Adapted from Caramelized Tomato Bruschetta

  • 15 baguette slices (slice the rest and freeze for later!)
  • 2 tablespoons olive oil, separated
  • 1 pint cherry tomatoes
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup basil
  • 1/4 teaspoon each salt and pepper


Preheat the oven to 400°F. On a sheet pan, toss tomatoes with 1 T. olive oil until tomatoes are lightly coated. Roast in the oven for 25 minutes, tossing once halfway through. Set aside.



Preheat broiler. Lay baguette slices on a baking sheet and brush each slice with remaining 1 T. olive oil. Place under the broiler for 5 minutes or until golden brown.


Top slice with about 1 tablespoon of ricotta cheese. Spread tomatoes evenly across all slices (about 1 or 2 tomatoes on each, depending on size). Top each piece with a basil leaf. Sprinkle with salt and pepper, to taste.


Sausage, Fennel, and Ricotta Pizza

I’ve been on a little bit of a pizza binge lately.  Whether it’s greasy takeout pizza, frozen pizza or homemade pizza, I’m all about it.  Earlier this year, I was in the habit of coming home on Fridays after work, throwing a frozen pizza in the oven, popping open a beer or two and settling in to watch Grimm with the lights off.  Yes, it’s sad, I don’t go out on Fridays.  By the time work is over for the week, I’m exhausted and look forward to a Friday night at home.  Well, now that Grimm starts again tonight, I’m right back into old habits except this time, I’m challenging myself to make a different pizza each week instead of those inexpensive frozen pizzas I’m used to having (no matter how much I love them!). This Sausage, Fennel, and Ricotta Pizza was no disappointment.

Refrigerated pizza crust is topped with browned turkey sausage, thin fennel slices, and dollops of creamy garlic-laced ricotta. Red pepper flakes and fennel seeds are scattered over the whole pie before it is baked until golden and crispy. This pizza uses fennel 3-ways: in the sausage, fresh from the bulb and the seeds. I have decided I’m obsessed with fennel. I’ve used fennel before in soups and other recipes but this pizza really stands out to me as a way to really celebrate fennel’s unique flavor. If you haven’t used a fresh fennel before, this is a great way to try it.  The slices get soft when baking and the flavor mellows out perfectly. Of course, if you really aren’t into fennel bulb, you can leave it out: the fennel seeds provide perfect flavor alone.  Pizza and beer sounds like the perfect way to spend a Friday night to me.


The ingredients:


Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats). Let pizza dough stand at room temperature, covered, while oven preheats. Heat a large nonstick skillet over medium-high heat. Remove casing from sausage. Add sausage to pan; cook 4 minutes or until lightly browned, stirring to crumble. Add fennel bulb; cook 4 minutes or until tender.


Roll pizza dough into a 16-inch oval on a lightly floured surface. Sprinkle cornmeal over pizza stone or pizza pan; place dough on pizza stone or pan. Brush dough evenly with oil. Sprinkle sausage mixture evenly over dough, leaving a 1-inch border.


Combine ricotta and garlic in a small bowl; top pizza with teaspoonfuls of ricotta mixture.


Sprinkle red onion and remaining ingredients evenly over pizza.


Bake at 500° for 11 minutes or until golden. Cut into 8 slices.


Additions:  None


  • Red onion

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Asparagus-Ricotta Tart

Sometimes I’m not sure how I should feel about seeing produce that is on sale when it’s not in season.  Usually, that’s when out-of-season produce is most expensive. So when I saw that bundles of asparagus were on sale at my grocery store, I had to wonder if something was wrong with them.  But at this point in the fall, I can only eat so much broccoli. This asparagus looked perfectly green and the spears were nice and thin, the way I like them so I scooped them up. This recipe for Asparagus-Ricotta Tart was a perfect fall-time use for them.

Eggs are mixed with ricotta and Parmesan cheeses, milk, chives, salt and pepper and poured into a pie pan before being topped with trimmed asparagus spears and baked until set and golden. Don’t like asparagus or have another veggie on hand? Use whatever vegetables float your boat here: peppers, broccoli, spinach or potatoes would work perfectly either scattered on top or mixed in with the eggs and ricotta. This is a perfect weekend morning meal served with some fruit or even a busy weeknight meal served with a salad thanks to its ease. Leftovers store perfectly in the fridge for a few days making this an easy make-on-the-weekend-for-weekday-grab-and-go breakfast.


The ingredients:


Mix ricotta, eggs, Parmesan cheese, chives, milk, salt and pepper in a large bowl. Pour mixture into a 10-inch nonstick oven-safe skillet.


Top with asparagus spears.


Bake in 375 degrees F  oven for 40 minutes.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Good Housekeeping magazine

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