An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (44)
Baked Ricotta
NUTRITION · PER SERVING35M COOK
CAL 63%·PRO 88%
CARBS 32G10% OF CAL
2G FIBER4G SUGAR26G OTHER
FAT 107G77% OF CAL
39G SAT68G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm or cold baked ricotta appetizer mixed with parmesan, oregano, and fresh herbs, topped with cherry tomatoes and basil. Serve with crackers or vegetables.
startermediterraneaneggs🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 ½ cups fresh ricotta ((350 grams))
- 1 large egg
- ¼ cup + 1 tablespoon freshly grated parmesan cheese (divided) ((25 + 6 grams))
- 1/2 teaspoon oregano
- 1-2 pinches salt
- 1-2 dashes black pepper
- 1 tablespoon olive oil
- 10 grape or cherry tomatoes (chopped)
- 3-4 fresh basil leaves
- 2-4 tablespoons olive oil
At a glance
PER SERVING · TIME 35M
CAL 63%·PRO 88%
CARBS 32G10% OF CAL
2G FIBER4G SUGAR26G OTHER
FAT 107G77% OF CAL
39G SAT68G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 996mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1167mg
- Calcium
- 1126mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 996MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.