A few days ago, I was enjoying a writing date with my friend L. She just launched Autobiography of a Failed Writer last month. (Don’t listen to her. She’s one of the best writers I know.) We eventually got peckish and decided that we should probably have something to eat to go with our wine. So we raided her fridge and came up with a bubbling ricotta solution.
Baked Ricotta with Basil and Tomatoes
3 T olive oil
1 package (15 oz, typically) of ricotta (I used Part Skim)
3 cloves garlic, minced
1 large tomato, sliced
1 T dried basil
5 large leaves fresh basil, torn
salt & pepper to taste
bread or crackers or vegetable dippers
Preheat oven to 400F.
In an oven-safe skillet,* heat olive oil and garlic. Sauté until the garlic is browned.
*If you don’t have an oven-safe skillet, heat your oil and garlic in one pan, then simply pour them into an oven safe dish before you add your ricotta.
Once the garlic is browned, turn off the heat and add all of your ricotta to the pan. Stir to combine the garlic, ricotta and oil.
Spread the mixture evenly in the pan and cover with your dried spices.
Sorry for the blurriness here!
Top with slices of tomato and bits of fresh basil. Put the pan in the oven and bake for 10 minutes, or until the ricotta is bubbling and turning brown around the edges, and the tomato has softened.
Serve with slices of bread or crackers or even vegetable dippers.
Great as a midnight snack, too! Though lately my pants have been telling me that I should stop with the midnight snacks.