Light Baked Ricotta with Burst Cherry Tomatoes

Creamy whipped ricotta baked until warm and lightly golden, topped with juicy burst cherry tomatoes, garlic, herbs, and a drizzle of olive oil. A simple Mediterranean-inspired appetizer or light meal!

Ingredients

For the Baked Ricotta

• 2 cups whole-milk or part-skim ricotta cheese
• 2 tbsp grated Parmesan cheese
• 1 tbsp extra-virgin olive oil
• 1 garlic clove, finely minced
• ½ tsp dried oregano
• ½ tsp Italian seasoning
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh basil or parsley

For the Burst Cherry Tomatoes

• 2 cups cherry tomatoes
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• ½ tsp dried oregano
• ¼ tsp red pepper flakes, optional
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp balsamic vinegar
• 1 tbsp fresh basil, chopped

For Serving

• Fresh basil leaves
• Extra Parmesan, optional
• Crusty bread, pita, crackers, or toasted baguette
• Lemon zest, optional

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Cuisine: Mediterranean-inspired
• Difficulty: Easy

Approximate Nutrition Per Serving

Nutrition will vary depending on the ricotta, Parmesan, bread, and portion size.

• Calories: ~300 kcal
• Protein: ~15 g
• Carbohydrates: ~9 g
• Fat: ~21 g
• Fiber: ~2 g
• Sugar: ~5 g
• Sodium: ~430 mg

Without bread/crackers: approximately 300 calories per serving.

All Nut & Allergen Information

• Tree nuts: None in the basic recipe.
• Peanuts: None.
• Dairy: Yes — ricotta and Parmesan.
• Gluten: The baked ricotta and tomatoes are naturally gluten-free, but bread/crackers may contain wheat.
• Eggs: None.
• Soy: None in the basic recipe.
• Sesame: None in the basic recipe.
• Nut cross-contact: Check packaged Parmesan, ricotta, crackers, and bread labels if you have a severe nut allergy.
• Dairy-free option: Use a dairy-free ricotta-style cheese and dairy-free Parmesan alternative.

Helpful Tips

• Use small, ripe cherry tomatoes for the sweetest flavor.
• For an even lighter version, use part-skim ricotta.
• Don’t overbake the ricotta—it should remain creamy in the center.
• Add a pinch of red pepper flakes for a spicy kick.
• A drizzle of hot honey makes a delicious sweet-and-savory variation.
• For extra Mediterranean flavor, add olives, capers, or a sprinkle of za’atar.
• Serve with cucumber slices, bell pepper strips, or toasted whole-grain bread.

Q&A

Q: Can I use part-skim ricotta?
Yes. Part-skim ricotta works very well and makes the dish lighter while keeping it creamy.

Q: Can I make this recipe ahead of time?
Yes. Prepare the ricotta and tomatoes separately, refrigerate, and reheat gently before serving.

Q: Can I use grape tomatoes instead of cherry tomatoes?
Absolutely. Grape tomatoes work just as well.

Q: Can I make this recipe gluten-free?
Yes. The ricotta and tomato mixture is naturally gluten-free. Serve it with gluten-free crackers, bread, or vegetables.

Q: Can I serve this as a main dish?
Yes. Pair it with a large green salad, roasted vegetables, or grilled chicken for a more complete meal.

Q: Can I add protein?
Yes. Serve it with grilled chicken, shrimp, salmon, or white beans.

Q: Can I make it without Parmesan?
Yes. Simply omit it or replace it with a little nutritional yeast for a dairy-free-style alternative.

Q: How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Q: How should I reheat it?
Reheat gently in a 350°F (175°C) oven until warmed through, or microwave in short intervals.

Q: What is the best way to serve it?
Serve warm with toasted baguette, pita, crackers, cucumber slices, or roasted vegetables.