Bake to your heart’s content with food photographer and blogger Shelly Westerhausen’s new collection of vegetarian and vegan recipes. Organized by theme (you know you need more vegetarian camping recipes in your life) this is one book every plant-lover’s cookbook library needs. Give this baked ricotta and tomatoes a flavorful drizzle of herbed butter and dip anything you like!
This is one of those recipes where you should just plan on eating the whole thing and not bother with making any other starters. This dip is simple and addictive and best served warm, with crackers, toast or veggies. I recommend using an organic lemon for the zest since you’ll be using the outside of the fruit, which is exposed to pesticides.
- 1 pound whole-milk ricotta
- 1 teaspoon honey
- 1 egg
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves, plus 1 teaspoon chopped
- Fine sea salt and freshly ground black pepper
- 5 ounces cherry tomatoes, halved
- 1 tablespoons unsalted butter
For the ricotta
Preheat the oven to 400°F. Grease a 9-inch round baking pan or pie pan.
In a medium bowl, whisk together the ricotta, honey, egg, garlic, 1 teaspoon thyme leaves, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the ricotta mixture evenly into the prepared pan and gently press the cherry tomatoes, cut sides down, into the mixture.
Bake for 30 minutes and then place the butter directly on top of the ricotta and let it melt for 30 seconds. Once melted, tilt the pan to coat the ricotta with the melted butter and continue baking for 10 minutes more.
Remove from the oven and sprinkle with the chopped thyme and a little more pepper. Serve warm.