Ingredients with Measurements:
- 1 lb. Ricotta di Bufala Affumicata
- 1 pint cherry tomatoes
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 1 tsp. dried oregano
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the cherry tomatoes in half and place them in a baking dish lined with parchment paper.
3. Drizzle the tomatoes with olive oil and sprinkle with minced garlic, dried oregano, salt, and pepper.
4. Roast the tomatoes in the oven for 20-25 minutes, or until they are soft and slightly caramelized.
5. While the tomatoes are roasting, slice the Ricotta di Bufala Affumicata into 1/2 inch thick rounds.
6. Arrange the Ricotta di Bufala Affumicata slices in a single layer in a baking dish.
7. Once the tomatoes are done roasting, spoon them over the Ricotta di Bufala Affumicata slices.
8. Bake the dish in the oven for 10-15 minutes, or until the cheese is heated through and slightly golden on top.
9. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 290
- Fat: 23g
- Carbohydrates: 7g
- Protein: 14g
- Fiber: 2g
Substitutions for ingredients:
- Regular ricotta cheese can be used instead of Ricotta di Bufala Affumicata.
- Grape tomatoes can be used instead of cherry tomatoes.
Variations:
- Add sliced fresh basil to the roasted tomatoes for extra flavor.
- Top the baked Ricotta di Bufala Affumicata with a drizzle of balsamic glaze for a tangy twist.
Tips and tricks:
- Make sure to slice the Ricotta di Bufala Affumicata into even rounds for even cooking.
- Use a high-quality olive oil for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the dish in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the baked Ricotta di Bufala Affumicata with roasted tomatoes on a platter with fresh herbs and crusty bread.
Garnishes:
- Garnish with fresh basil leaves or a sprinkle of red pepper flakes for extra flavor.
Pairings:
- Serve with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Crusty bread
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the cheese is not golden on top after baking, broil for a few minutes until desired color is achieved.
Food safety advice:
- Make sure to store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Ricotta di Bufala Affumicata is a traditional Italian cheese made from the milk of water buffalo.
Flavor profiles:
- The smoky flavor of the Ricotta di Bufala Affumicata pairs perfectly with the sweet and tangy roasted tomatoes.
Serving suggestions:
- Serve as an appetizer or as a main course with a side salad or vegetables.
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Region: Italian