Roasted Tomato Ricotta Dip

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat while cream cheese offers a similar texture.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is a lighter alternative, while apple cider vinegar is less expensive.

Preheat your oven to 425°F (220°C).

Add cherry tomatoes to a baking dish or sheet pan. Drizzle with olive oil, then sprinkle with salt and freshly ground black pepper. Toss everything together until the tomatoes are evenly coated.

Roast the tomatoes for 20–25 minutes, or until they’re soft, blistered, and beginning to burst. Let the tomatoes cool for about 10 minutes after roasting.

While the tomatoes cool slightly, spread your ricotta cheese onto a serving platter or shallow bowl. For a smoother texture, you can whip the ricotta in a food processor for 1–2 minutes before serving.

Spoon the roasted tomatoes and their juices over the ricotta. Drizzle with balsamic glaze and garnish with freshly torn basil leaves.

Serve immediately with crackers, crostini, or toasted bread.

Cooking Techniques

Spice Level:

Dietary

Allergens