Roasted Red Pepper Baked Ricotta

Ingredients

• 1 largered pepper
• 15 ml (1 tablespoon)olive oil
• 1shallot, roughly chopped
• 2 clovesgarlic, roughly chopped
• to tastesalt and black pepper
• 30 ml (2 tablespoons)balsamic vinegar
• 30 ml (2 tablespoons)water
• about 375 g (1½ cups)ricotta cheese
• to taste, optionalfresh parsley, chopped, for garnish
• 1baguette, sliced and toasted
• as neededfresh vegetables, such as carrots, celery and radishes
• as neededassorted crackers

Instructions

1. 1

   Roast the pepper

   Heat the oven to 200°C (400°F). Put the red pepper on a baking tray and roast for 25–35 minutes, until its skin is wrinkled and charred.

2. 2

   Steam and cool

   Using tongs or a spatula, transfer the pepper to a tall bowl. Cover the bowl with a large plate to trap the steam, then leave it for 10–15 minutes, until cool enough to handle.

3. 3

   Peel the pepper

   Remove the pepper’s skin and seeds. Put the peeled pepper back into the bowl with any liquid that has collected.

4. 4

   Soften the aromatics

   Warm the olive oil over a medium heat in a small oven-safe frying pan. Add the shallot and garlic and cook for 1–2 minutes, stirring often, until softened and fragrant.

5. 5

   Blend the sauce

   Transfer the shallot and garlic to a blender. Add the roasted pepper and its liquid, salt, pepper, balsamic vinegar and water, then blend until smooth. For warm ingredients, remove the blender lid’s centre cap to let steam escape; cover the opening with a tea towel when starting and stopping the blender to help prevent splashes.

6. 6

   Add the ricotta

   Spoon the ricotta into the oven-safe frying pan used for the aromatics, or into a separate baking dish. Leave the surface uneven if you like, or smooth it out.

7. 7

   Top with sauce

   Pour the roasted red pepper sauce over the ricotta.

8. 8

   Bake until warm

   Bake at 200°C (400°F) for 10–15 minutes, until the cheese is heated through.

9. 9

   Garnish and serve

   Scatter chopped fresh parsley over the baked ricotta, if using. Serve immediately with crostini.

What is baked ricotta?

Baked ricotta is a simple warm cheese dish, served as a shared starter or appetiser. This American-style version pairs creamy ricotta with a sauce made from roasted red pepper, garlic, shallot and balsamic vinegar.

Roasting the pepper brings a soft, smoky sweetness, while the ricotta stays mild and creamy. The contrast makes this a good dish to serve with crisp, savoury dippers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 144 calories, 7g protein, 5g carbs, 11g fat.

The ricotta supplies most of the protein and fat, while the pepper, shallot and balsamic vinegar contribute some of the carbohydrates. Baguette, crackers and vegetables are listed for serving, so the amount you eat with the dip will affect the plate’s overall balance. Pair a serving with plenty of fresh vegetables and choose your preferred amount of bread or crackers.

Roast the pepper until charred

Skin: A wrinkled, charred exterior is the cue that the pepper is ready to steam and peel. Letting it sit covered for 10–15 minutes loosens the skin and makes it easier to remove.

Juices: Keep any liquid in the bowl when you blend the pepper. It adds flavour to the sauce and helps it blend smoothly.

Build the sauce

Aromatics: Briefly soften the shallot and garlic in olive oil before blending. This takes away their raw edge while keeping their flavour present in the finished sauce.

Balance: Balsamic vinegar adds a tangy counterpoint to the roasted pepper’s sweetness. Add salt and pepper to taste, remembering that the sauce will sit over mild ricotta.

Blend warm ingredients safely

Steam: Warm ingredients can release pressure in a closed blender. Remove the centre cap from the lid so steam can escape, and cover the opening with a tea towel when you start and stop blending to guard against splashes.

Texture: Blend until the pepper sauce is smooth. If the blender struggles, pause and scrape down the sides before continuing.

Keep the ricotta relaxed

Surface: Spoon the ricotta into the pan without compressing it. Leaving soft ridges and dips gives the sauce places to settle.

Heat: Bake just until the cheese is heated through, about 10–15 minutes. The goal is warm, spoonable ricotta rather than a browned or dried-out top.

Choose what to serve alongside

Crostini: Toasted baguette slices make sturdy scoops for the creamy cheese and sauce. Serve them soon after baking while the ricotta is warm.

Fresh sides: Carrots, celery and radishes add crunch, while assorted crackers offer another easy option for dipping.

Recipe notes & tips

• Use a tall bowl for the pepper so it can be covered securely while it steams.
• Save the pepper’s collected liquid and blend it into the sauce.
• Use the same oven-safe frying pan for the aromatics and baking if convenient.
• Leave the ricotta surface uneven for a more textured finish.
• Serve the dish as soon as it comes out of the oven for warm, creamy ricotta.

Variations

• Add chilli: Blend a little chilli into the pepper sauce for a hotter dip.
• Use another herb: Swap the parsley garnish for chopped fresh basil.
• Try a different dipper: Serve with breadsticks or extra raw vegetables alongside the listed options.
• Make it smoother: Stir the ricotta briefly before spooning it into the baking dish.
• Add a finishing drizzle: Finish with a little olive oil just before serving.

Common mistakes to avoid

• Peeling too soon: Let the pepper steam under a plate for 10–15 minutes so its skin loosens.
• Discarding the pepper liquid: Add it to the blender with the pepper for the sauce.
• Sealing the blender lid: Remove the centre cap when blending warm ingredients so steam can escape.
• Overcooking the ricotta: Check it after 10 minutes and stop baking once it is heated through.
• Serving it too late: Bring the dip to the table promptly so the ricotta is still warm.

How to store

Refrigerate leftover ricotta and sauce in a covered container for up to 3 days. Reheat gently in an oven-safe dish until warmed through; store bread and fresh vegetables separately.

Frequently asked questions