Are you looking for a simple spread to serve when you are entertaining? This Sun Dried Tomato Baked Ricotta is just what you need! This is a very easy recipe to put together. It will only take you about 5 minutes to combine and you can prepare it ahead of time and bake it when you are ready to serve.
Hot from the oven, Sun Dried Tomato Baked Ricotta is a hit with the crowd! There is something about warm cheese that it comforting and delicious. Serve with baguette slices and crackers and you are good to go!
If you like warm cheese appetizers, check out Dubliner Cheese Dip and Queso Dip.
Sun Dried Tomato Baked Ricotta
Print This
Ingredients
- 3 cups ricotta cheese
- 2 garlic cloves,minced
- 1 large egg
- ½ cup grated parmesan cheese
- ¼ sun dried tomatoes in oil, drained and diced
- 1 teaspoon dried basil
Instructions
Pre heat your oven to 350 degrees.
In a medium bowl, beat the egg. Add the ricotta, parmesan, sun dried tomatoes and basil. Combine well.
Lightly oil a 4 cup baking dish or ramekin. Spoon the cheese mixture into the dish.
Bake for 30 minutes until the cheese is lightly browned and bubbly around the edges.
Serve with baguette slices and crackers.
Notes
This can be made up to a day ahead. Combine all ingredients, place in the baking dish then cover and refrigerate until you are ready to bake.
