Creamy ricotta is the perfect foil for roasted vegetables. The sweetness of the roasted vegetables balances the tanginess of the ricotta, and the herbs add a bright, fresh flavor. This dish is easy to make and can be served as an appetizer, main course, or side dish.
I first had this dish at a restaurant in Florence, Italy. I was immediately smitten with the combination of creamy ricotta and roasted vegetables. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this dish ever since, and it's always a hit with my friends and family.
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
1 cup ricotta cheese
1 small head of broccoli, cut into florets
1 small zucchini, cut into 1/2-inch cubes
1 small red bell pepper, cut into 1/2-inch cubes
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh basil
Instructions
Preheat oven to 400°F (200°C).
In a large bowl, toss the broccoli, zucchini, and bell pepper with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, or until tender and slightly browned.
While the vegetables are roasting, combine the ricotta and basil in a small bowl.
Spread the ricotta mixture on a serving plate.
Top with the roasted vegetables.
Serve immediately.
Why It Works
The combination of creamy ricotta and roasted vegetables is a classic for a reason. The sweetness of the roasted vegetables balances the tanginess of the ricotta, and the herbs add a bright, fresh flavor.
Roasting the vegetables brings out their natural sweetness and caramelizes them slightly, giving them a delicious depth of flavor.
Ricotta is a mild-flavored cheese that pairs well with a variety of flavors. It's also a good source of protein and calcium.
The herbs add a bright, fresh flavor to the dish. Basil is a classic pairing for ricotta, but you can use any herbs you like.
This dish is easy to make and can be served as an appetizer, main course, or side dish.