Appetizers / Soups / Salads

Baked Ricotta with Tomato Vinaigrette takes several minutes to prepare.

Baked Ricotta with Tomato Vinaigrette takes several minutes to cook.

Baked Ricotta with Tomato Vinaigrette makes 8 servings.

The ingredients for Baked Ricotta with Tomato Vinaigrette are:

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

Here is how you make Baked Ricotta with Tomato Vinaigrette:

-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: 8Recipe submitted by SparkPeople user MOMBONX3.

The nutritional information for Baked Ricotta with Tomato Vinaigrette is:

• 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