Baked Ricotta Dip with Tomato Jam

Baked Ricotta Dip with Tomato Jam

servings
8

Ingredients









Cooking Instructions

1

Place ricotta in strainer lined with three coffee filters and place over an empty bowl. Let stand 30 minutes. Heat broiler and press ricotta into an 8-inch springform pan or broiler-safe dish. Place pan on rimmed baking sheet on oven rack 4 to 6 inches away from heat element. Broil 8 to 10 minutes until beginning to brown and heated through. Remove to rack to cool slightly.


2

Meanwhile, in medium skillet, over high heat, melt butter. Add garlic and onion and reduce heat to medium. Cook until fragrant and beginning to brown, 2 to 3 minutes. Add tomatoes and cook stirring frequently, 9 to 10 minutes, until tomatoes are softened and beginning to caramelize. Stir in balsamic vinegar and cook until reduced slightly. Remove from heat and season with salt and pepper to taste.


3

Top warm baked ricotta with tomato jam. Serve with baguette slices.


Ingredients









Cooking Instructions

1

Place ricotta in strainer lined with three coffee filters and place over an empty bowl. Let stand 30 minutes. Heat broiler and press ricotta into an 8-inch springform pan or broiler-safe dish. Place pan on rimmed baking sheet on oven rack 4 to 6 inches away from heat element. Broil 8 to 10 minutes until beginning to brown and heated through. Remove to rack to cool slightly.


2

Meanwhile, in medium skillet, over high heat, melt butter. Add garlic and onion and reduce heat to medium. Cook until fragrant and beginning to brown, 2 to 3 minutes. Add tomatoes and cook stirring frequently, 9 to 10 minutes, until tomatoes are softened and beginning to caramelize. Stir in balsamic vinegar and cook until reduced slightly. Remove from heat and season with salt and pepper to taste.


3

Top warm baked ricotta with tomato jam. Serve with baguette slices.


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