Roasted Red Pepper Baked Ricotta

If you have approximately 1 hour and 25 minutes to spend in the kitchen, Roasted Red Pepper Baked Ricotta might be a tremendous lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 25g of protein, 39g of fat, and a total of 733 calories. For $2.42 per serving, you get a main course that serves 4. Head to the store and pick up sourdough bread, salt and pepper, extra virgin olive oil, and a few other things to make it today. Many people made this recipe, and 339 would say it hit the spot. It is brought to you by Life as a Strawberry. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is amazing. Caramelized Onion, Spinach, Roasted Red Pepper and Ricotta Salata Crostini, Baked Ziti with Roasted Red Peppers, Baby Kale, and Ricotta, and Roasted Red Pepper Baked Ziti are very similar to this recipe.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 Tbsp. balsamic vinegar

1/2 stick butter

1/4 cup extra virgin olive oil, divided

1/2 cup fresh parsley, chopped, for garnish

2 clove garlic, chopped and divided

1 large red bell pepper

1.5 cups ricotta cheese

salt and pepper to taste

2 Tbsp. chopped shallot

1 loaf crusty french or sourdough bread, sliced

Equipment:

aluminum foil

plastic wrap

bowl

oven

frying pan

baking pan

blender

baking sheet

microwave

sauce pan

Cooking instruction summary:

First, roast the pepper. Roast at 400 degrees for 30-40 minutes until skin is wrinkled and charred. Remove pepper from the oven, place in a small bowl, and immediately cover with plastic wrap or aluminum foil. Let sit until it's cool enough to handle, about a half hour. Remove the stem, peel off the skin, and remove the seeds. Chop roasted pepper and set aside. In a medium skillet, heat 1 Tbsp. of the olive oil over medium heat. Add shallot and 1 clove chopped garlic to oil and saut 2 minutes until shallot is translucent.Add chopped roasted red pepper, salt, pepper, and balsamic vinegar. Continue to cook for 2 minutes until balsamic vinegar is fragrant and mixture has softened. Transfer red pepper mixture to a blender and blend until smooth. If mixture is too thick, add remaining olive oil and blend until smooth. Taste and re-season if necessary. Set aside. Spoon ricotta cheese into a small baking dish (I used a 4" cast iron skillet). You don't need to smooth it out unless you really want to - I like leaving it a bit uneven so that the finished dish looks more interesting! Pour red pepper sauce over ricotta. Bake at 400 for 10-15 minutes, until cheese is heated through.While the ricotta bakes, prepare the crostini. In a small saucepan (or in the microwave) melt butter with remaining garlic. Lay bread slices out on a baking sheet. Brush each piece of bread with butter and garlic mixture. Bake at 400 until lightly toasted, about 5-7 minutes. Top baked ricotta with fresh chopped parsley for garnish. Serve immediately with crostini.

 

Step by step:


1. First, roast the pepper. Roast at 400 degrees for 30-40 minutes until skin is wrinkled and charred.

2. Remove pepper from the oven, place in a small bowl, and immediately cover with plastic wrap or aluminum foil.

3. Let sit until it's cool enough to handle, about a half hour.

4. Remove the stem, peel off the skin, and remove the seeds. Chop roasted pepper and set aside. In a medium skillet, heat 1 Tbsp. of the olive oil over medium heat.

5. Add shallot and 1 clove chopped garlic to oil and saut 2 minutes until shallot is translucent.

6. Add chopped roasted red pepper, salt, pepper, and balsamic vinegar. Continue to cook for 2 minutes until balsamic vinegar is fragrant and mixture has softened.

7. Transfer red pepper mixture to a blender and blend until smooth. If mixture is too thick, add remaining olive oil and blend until smooth. Taste and re-season if necessary. Set aside. Spoon ricotta cheese into a small baking dish (I used a 4" cast iron skillet). You don't need to smooth it out unless you really want to - I like leaving it a bit uneven so that the finished dish looks more interesting!

8. Pour red pepper sauce over ricotta.

9. Bake at 400 for 10-15 minutes, until cheese is heated through.While the ricotta bakes, prepare the crostini. In a small saucepan (or in the microwave) melt butter with remaining garlic. Lay bread slices out on a baking sheet.

10. Brush each piece of bread with butter and garlic mixture.

11. Bake at 400 until lightly toasted, about 5-7 minutes. Top baked ricotta with fresh chopped parsley for garnish.

12. Serve immediately with crostini.


Nutrition Information:

Quickview
736k Calories
24g Protein
39g Total Fat
72g Carbs
23% Health Score
Limit These
Calories
736k
37%

Fat
39g
60%

  Saturated Fat
17g
108%

Carbohydrates
72g
24%

  Sugar
6g
7%

Cholesterol
77mg
26%

Sodium
961mg
42%

Get Enough Of These
Protein
24g
49%

Vitamin K
135µg
129%

Vitamin C
63mg
77%

Selenium
44µg
64%

Vitamin A
2679IU
54%

Folate
211µg
53%

Vitamin B1
0.54mg
36%

Manganese
0.71mg
35%

Vitamin B2
0.55mg
33%

Vitamin B3
6mg
30%

Phosphorus
300mg
30%

Iron
5mg
30%

Calcium
264mg
26%

Vitamin E
3mg
22%

Fiber
4g
16%

Vitamin B6
0.32mg
16%

Zinc
2mg
16%

Magnesium
53mg
13%

Potassium
405mg
12%

Copper
0.2mg
10%

Vitamin B5
0.77mg
8%

Vitamin B12
0.34µg
6%

Vitamin D
0.4µg
3%

covered percent of daily need
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