Breakfast

Baked Ricotta w/Tomato Vinaigrette is for Breakfast.

Baked Ricotta w/Tomato Vinaigrette takes 15 minutes to prepare.

Baked Ricotta w/Tomato Vinaigrette takes 60 minutes to cook.

Baked Ricotta w/Tomato Vinaigrette makes 8 servings.

The ingredients for Baked Ricotta w/Tomato Vinaigrette are:

2 lemons
1 32 oz container part skim ricotta
Salt and pepper
1/2 tsp Dijon Mustard
1/4 c olive oil
4 chopped plum tomatoes

Here is how you make Baked Ricotta w/Tomato Vinaigrette:

Preheat oven to 375. Spray glass pie plate with Pam. Zest 1 lemon and mix peel with ricotta, salt and pepper. Spread over pie plate and bake 1 hour or until lightly browned. Set 10 minutes.Whisk 3 tbsp. fresh lemon juice with dijon, salt and pepper. Whisk in oil, and then stir in chopped tomatoes. Pour over slice of ricotta.Number of Servings: 8Recipe submitted by SparkPeople user MVCBASSO.

The nutritional information for Baked Ricotta w/Tomato Vinaigrette is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 176.9

• Total Fat: 11.3 g
• Cholesterol: 40.0 mg
• Sodium: 304.9 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 1.3 g
• Protein: 14.8 g