Sun-Dried Tomato and Basil Baked Ricotta

This easy, flavour-packed dish is perfect for entertaining.

Prep Time:
10 min
Cook Time:
45 min


Nutrition Facts
  • 1 pkg ricotta cheese
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1/4 cup (60 mL) sun-dried tomatoes packed in oil, drained and chopped
  • 1/4 cup (60 mL) grated Parmesan cheese
  • 3 tbsp (45 mL) thinly sliced fresh basil
  • 1/4 tsp (1.25 mL) lemon zest
  • 1/4 tsp (1.25 mL) each salt and freshly ground pepper
  • 1 tsp (5 mL) extra-virgin olive oil
  • Pinch hot pepper flakes
  • Toasted baguette slices, for serving


  1. Combine ricotta, garlic, egg, tomatoes, 2 tbsp (30 mL) of the Parmesan, basil, lemon zest, salt and pepper; transfer to 2-cup (500 mL) baking dish. Sprinkle with remaining Parmesan.
  2. Bake in 300°F (150°C) oven for 35 to 40 minutes or until slightly puffed and Parmesan is melted; broil for 3 or 4 minutes or until top is golden brown. Drizzle with olive oil and sprinkle with hot pepper flakes. Serve warm with baguette slices.


Replace sun-dried tomatoes with pitted, chopped olives if desired.

Nutrition information is for dip only; baguette slices not included.