Roasted Tomato Ricotta Dip

This roasted tomato ricotta dip is bright, fresh, and bursting with flavor from the roasted tomatoes, ricotta, balsamic glaze, and freshly torn basil.

Course Appetizer, appetizers, Side Dish, side dishes, sides

Cuisine American

Keyword appetizer, appetizers, dip, dip recipes, dips, healthy dips, ricotta dip, roasted tomato, side dishes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 108

Author Kayla Freitag

Ingredients

1 pint cherry tomatoes
1 1/2 tbsp olive oil
Salt and pepper to taste
12 oz whole milk ricotta cheese
Balsamic glaze to drizzle
Freshly torn basil leaves to garnish

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Add the tomatoes to a baking dish and drizzle with the oil and a generous pinch of salt and pepper. Toss to combined.
Roast for 20-25 minutes or until the tomatoes have burst. Let cool about 10 minutes. While the tomatoes roast, take the ricotta out of the fridge to let sit at room temperature.
Spread the ricotta cheese onto a serving plate and top with the roasted tomatoes. Drizzle with balsamic glaze and garnish with freshly torn basil. Serve and enjoy!

Video

Nutrition