Baked Ricotta with Tomato Vinaigrette

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 107.5
  • Total Fat: 7.8 g
  • Cholesterol: 16.5 mg
  • Sodium: 144.9 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 6.2 g

View full nutritional breakdown of Baked Ricotta with Tomato Vinaigrette calories by ingredient
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Number of Servings: 8


    1 15oz. carton part skim ricotta cheese
    1 lemon
    freshly ground pepper
    1/4 tsp. dijon mustard
    2 plum tomatoes
    1/8 cup olive oil


-Mix together ricotta, lemon peel,1/4 tsp. salt, 1/8 tsp. pepper until blended.
-Spread mixture in pie plate sprayed with olive oil.
-Bake at 375 for 1 hour or until cheese is slightly browned.
-Let stand for 10 minutes to set.

-In a meduim bolw mix together lemon juice, dijon mustard, 1/8 tsp. salt & freshly ground pepper to taste.
-Whisk in olive oil until blended.
-Stir in chopped tomatoes.

-Slice cheese into 8 wedges.
-Place tomato viniagrette on top of cheese.
-Serve with baby greens.

Number of Servings: 8

Recipe submitted by SparkPeople user MOMBONX3.

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Member Ratings For This Recipe

  • Incredible!
    0 of 2 people found this review helpful
    I HAVE to try this. Sounds AMAZING! Let you know how it tastes when i make this! - 3/20/09

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