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Low Carb Baked Ricotta With Roasted Peppers And Tomatoes

Name: Carb Manager
Price: 39.99 USD
Rating: 4.8 (514400 reviews)

This creamy baked ricotta is topped with roasted vegetables and aromatic thyme.

This makes for a great lunch option or even a sharing plate after dinner instead of a cheese board.

374 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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