Roasted Tomatoes And Onions With Fresh Ricotta Food

ROASTED TOMATOES AND ONIONS WITH FRESH RICOTTA

Steps:

• 1. Preheat oven to 425°F.
• 2. On 2 baking sheets, arrange onion slices in a single layer; brush both sides with olive oil.
• 3. Place the tomatoes in 1 or 2 shallow pans, cut-sides up, and brush the cut sides with olive oil.
• 4. Bake onions for 25 minutes (cook in 2 batches), turning after 15 minutes, until golden brown. Set aside. Roast tomatoes for 25 minutes, until centers are soft.
• 5. To serve, spoon ricotta in the center of a large plate. Separate the onion slices into rings and place in 4 even piles around the cheese. Arrange the tomatoes between the onions. Season with salt and pepper. Drizzle with any remaining olive oil. Sprinkle with basil and serve with toasted peasant bread.

ROASTED TOMATO, RICOTTA AND BASIL CROSTINI

Steps:

• For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
• For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
• For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
• When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.

FRENCH BREAD PIZZAS WITH RICOTTA, ROASTED TOMATOES, AND PESTO

Steps:

• Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
• Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
• Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
• Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.

ROASTED TOMATOES, RED ONION AND GARLIC

Steps:

• First roast the garlic: Wrap the bulb in aluminum foil- bake at 400 degrees for about 25 minutes or until browned and softened, cool and pop out of peel.
• Set aside.
• cut 1/4 inch slices of tomatoes.
• cut thin- 1/8 inch slices of red onion.
• spray 9x 13 oven dish with veggie spray.
• Place alternate slices of tomatoes and red onion slightly overlapping, in rows.
• Sprinkle with salt to taste.
• Sprinkle, evenly, jalapeno or chilli flakes.
• Sprinkle evenly, preroasted garlic cloves.
• Whisk together coriander and olive oil.
• Drizzle evenly over all.
• Sprinkle with parsley.
• Bake in 350 degree oven for 20-25 minutes .

ROASTED TOMATOES ONIONS AND ZUCCHINI

Steps:

• Preheat oven to 375°F
• Arrange the zucchini, onion and tomato slices side by side in an appropriately sized baking dish.
• Once they are all attractively arranged, drizzle with the olive oil, and sprinkle with the minced garlic and thyme.
• Season with salt and pepper; cook until golden and tender for about 25 minutes.
• Serve warm or at room temperature for the best flavor.