Photo: Mike Kenneally
Roasted Red Pepper Baked Ricotta
10 ingredients
25 min + 1 hr
4
openrecipes
This warm and flavorful roasted red pepper baked ricotta is the perfect accompaniment to toasted bread and cold weather.
Estimated Nutrition (whole recipe, rough)
995
Calories
30g
Protein
37g
Fat
130g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sourdough | 1 slice (36g) | 93 |
| Bell Pepper | 1 medium (119g) | 31 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole Large Red Bell Pepper
- ¼ cups Extra Virgin Olive Oil
- 2 Tablespoons Chopped Shallot
- 2 cloves Garlic, Chopped And Divided
- 1 pinch Salt And Pepper, to taste
- 2 Tablespoons Balsamic Vinegar
- 1-½ cup Ricotta Cheese
- ½ sticks Butter
- 1 loaf Crusty French Or Sourdough Bread, Sliced
- ½ cups Fresh Parsley Chopped For Garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes