Low Carb Baked Ricotta With Roasted Peppers And Tomatoes
This creamy baked ricotta is topped with roasted vegetables and aromatic thyme.
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit and lightly grease 2 medium ramekins with butter.
Step 2
Add the whole pepper to a shallow baking tray and roast for 20 minutes, then add the tomato for a further 15. The pepper should be charred and soft.
Step 3
Once cool enough to handle, remove the skin and seeds from both the pepper and tomato. Slice the pepper into strips and the roughly chop the tomato flesh.
Step 4
Whilst the vegetables are cooling, reduce the oven to 350 degrees Fahrenheit.
Step 5
Add the ricotta, egg, Parmesan, cream, salt and pepper to a mixing bowl. Beat together well until smooth.
Step 6
Divide the ricotta mixture evenly between the two buttered ramekins.
Step 7
Bake for 25 minutes until lightly golden all over.
Step 8
Whilst the ricotta bakes, add the thyme leaves, olive oil and a little salt and pepper to the vegetable mixture and stir to combine.
Step 9
Allow the baked ricotta to cool a little then carefully turn out onto a serving plate. Top each with half of the roasted vegetables to serve.
Ingredients
- Ricotta Cheese
9 ounce
- Thyme, Fresh
2 teaspoon, chopped
- Heavy Cream
1 tablespoon
- Raw Egg Whole
1 medium
- Olive Oil
1 tablespoon
- Unsalted Butter
1 teaspoon
- Red Bell Peppers, Raw
1 small
- Tomato
1 small – 2 2/5″ diameter
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon
- Parmesan Cheese
¼ cup, grated