Baked Ricotta with Roasted Tomatoes, And Onions

Light, wholesome, and bursting with fresh flavor, this baked ricotta is a beautiful way to elevate your breakfast or brunch. Creamy, oven-baked ricotta is paired with caramelized cherry tomatoes, sweet red onions, and peppery arugula for a vibrant finish. It’s a healthy, elegant dish that tastes indulgent—but feels refreshingly light and satisfying.

Ingredients for Baked Ricotta with Roasted Tomatoes, And Onions

For the Ricotta Base

• 1.5 cups (375 g) part skim or whole milk ricotta (drained if watery)
• 1 large egg (50 g)
• 1/4 cup (25 g) grated Parmesan cheese
• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 teaspoon (2 g) lemon zest
• 1/2 teaspoon (0.3 g) kosher or pink salt
• 1/4 teaspoon (0.5 g) ground black pepper
• 1 tablespoon (1 g) fresh thyme leaves only
• Optional: 1 garlic clove (3 g), finely minced or roasted for a mellow flavor

For the Roasted Tomato Topping

• 1 cup (150 g) cherry or grape tomatoes, halved
• 1/2 small red onion (50 g), thinly sliced
• 1 tablespoon (15 ml) extra-virgin olive oil or avocado oil
• Pink or kosher salt & four-blend peppercorns, to taste
• Optional: 1 tablespoon (15 ml) balsamic vinegar or a pinch of chili flakes for extra flavor

To Finish

• 1 handful (about 1 cup) fresh arugula
• Balsamic vinegar or extra virgin olive oil, for drizzling
• Optional: shaved Parmesan cheese or parsley for garnish

Recommended Equipment

• 8-inch (20 cm / 6-cup capacity) cast iron skillet or baking dish.
• A whisk or handheld electric mixer, and a medium mixing bowl

How to Make Baked Ricotta with Roasted Tomatoes, And Onions

Preheat the Oven: Preheat to 375°F (190°C) and arrange the oven rack in the middle position. Lightly oil or butter an 8-inch (20 cm / 6-cup capacity) cast iron skillet or baking dish.

Make the Ricotta Base: In a medium mixing bowl, whip together the ricotta, egg, Parmesan, olive oil, lemon zest, salt, pepper, and garlic/herbs (if using) using a hand mixer or whisk until smooth and well blended. Spread the mixture evenly into the prepared skillet.

Roast the Tomatoes and Onions: On a lined baking sheet, toss the halved tomatoes and sliced red onions with olive oil, salt, pepper, and optional chili flakes or a splash of balsamic vinegar.
Roast in the oven (at the same time as the ricotta, if space allows) for 20–25 minutes, until softened and lightly caramelized.

Bake the Ricotta: Bake the ricotta for 25–30 minutes, or until set and lightly golden around the edges. The center should puff slightly and appear matte on top.

Assemble and Finish: Remove the baked ricotta from the oven and let it cool for 5 minutes.
Top with the roasted tomatoes and red onions.
Scatter fresh arugula over the top and drizzle with extra virgin olive oil or a touch of balsamic vinegar.
Optional garnish: shaved Parmesan, fresh basil, parsley, or cracked black pepper.

Serving Suggestions: Serve warm or at room temperature with crostini, warm sourdough, or toasted pita. It pairs beautifully with fresh-cut fruits like sweet apples, strawberries, or raspberries.
For a light vegetarian meal, serve alongside a citrus-dressed salad, roasted asparagus, or grilled zucchini.
For brunch, add soft-boiled eggs, marinated olives, or a bowl of seasonal fruits.
Enjoy it with grilled chicken or salmon for a more substantial dish, and pair with a crisp white wine like Sauvignon Blanc or a dry rosé for a refreshing finish.

Storage & Serving

Storage: Store leftovers in an airtight container or tightly covered in the refrigerator for up to 3 days.

To Serve: Reheat gently in a 300°F (150°C) oven for 10–15 minutes, or microwave on low heat until just warmed through.

You May Also Like…