Baked Ricotta With Basil and Tomatoes

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.

Finished Baked Ricotta

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.

Brown garlic

*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.

Turn off heat and add ricotta


Spread the mixture evenly in the pan and cover with your dried spices.

Add Basil, pepper and salt

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.

Finished Ricotta Dip

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.

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One Comment

  1. Posted June 17, 2013 at 4:39 pm | Permalink

    That ricotta looks great :)

    Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!
    Anyonita recently posted…Tortilla-Wrapped Fiesta Mexican BurgersMy Profile

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