Baked Ricotta Bowl with Spring Vegetables and Pistachio-Herb Crumble
Baked Ricotta Bowl with Spring Vegetables and Pistachio-Herb Crumble is a fresh, comforting dish that celebrates the bright flavors of the season. Creamy baked ricotta forms a warm, fluffy base layered with tender asparagus, sweet peas, and juicy grape tomatoes. Served with toasted baguette slices, every scoop is creamy, fresh, and full of vibrant spring flavor.
Recipe - Merkel #725
Baked Ricotta Bowl with Spring Vegetables and Pistachio-Herb Crumble
Prep Time35 Minutes
Servings6
Cook Time25 Minutes
Ingredients
3 asparagus spears, sliced
1/2 cup green peas
1/2 cup sugar snap peas
1/2 cup red grape tomatoes, sliced
1 Tbs olive oil, for greasing
2 cups whole-milk ricotta cheese
1 large egg, beaten
1/2 cup parmesan cheese, grated
3 Tbs mozzarella cheese, shredded
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 Tbs basil pesto
parmesan cheese, shaved (for garnish)
toasted baguette slices, for serving
1 Tbs extra virgin olive oil, plus more for drizzling
1/4 cup fresh breadcrumbs
1/3 cup shelled pistachios, roughly chopped
1 tsp fresh oregano, chopped
1 tsp fresh thyme, chopped
1 tsp fresh mint leaves, sliced
1 green onion, thinly sliced
1/4 tsp salt
Directions
- Preheat the oven to 425° F. Bring a saucepan of water to a boil. Add the asparagus, green peas and snap peas. Blanch for two minutes. Transfer to ice water, and let cool. Drain, and pat dry. Place in a bowl. Stir in the tomatoes, and set aside.
- Grease a small, shallow (8-inch) baking dish with a tablespoon of olive oil. Set aside. In a medium bowl, combine the ricotta, egg, parmesan, mozzarella, Italian seasoning, garlic powder, salt and pepper. Spread evenly into the baking dish. Swirl the pesto through the top of the cheese mixture. Bake for 25 minutes until the cheese is bubbly. Set aside. Don’t turn off the oven.
- In a skillet over medium heat, add the extra virgin olive oil, breadcrumbs and pistachios. Stir until lightly toasted. Turn off the heat. Stir in the herbs, onions and salt.
- Scatter the asparagus mixture over the top of the baked ricotta. Place in the oven. Bake for 5 additional minutes to warm the vegetables. Sprinkle the crumble over the top. Garnish with parmesan shavings, and drizzle with olive oil. Serve with toasted baguette slices.
Nutritional Information
Per Serving: Calories: 280, Fat: 19 g (8 g Saturated Fat), Cholesterol: 80 mg, Sodium: 890 mg, Carbohydrates: 15 g, Fiber: 2 g, Protein: 13 g.
Prep Time
Cook Time
Servings
Directions
- Preheat the oven to 425° F. Bring a saucepan of water to a boil. Add the asparagus, green peas and snap peas. Blanch for two minutes. Transfer to ice water, and let cool. Drain, and pat dry. Place in a bowl. Stir in the tomatoes, and set aside.
- Grease a small, shallow (8-inch) baking dish with a tablespoon of olive oil. Set aside. In a medium bowl, combine the ricotta, egg, parmesan, mozzarella, Italian seasoning, garlic powder, salt and pepper. Spread evenly into the baking dish. Swirl the pesto through the top of the cheese mixture. Bake for 25 minutes until the cheese is bubbly. Set aside. Don’t turn off the oven.
- In a skillet over medium heat, add the extra virgin olive oil, breadcrumbs and pistachios. Stir until lightly toasted. Turn off the heat. Stir in the herbs, onions and salt.
- Scatter the asparagus mixture over the top of the baked ricotta. Place in the oven. Bake for 5 additional minutes to warm the vegetables. Sprinkle the crumble over the top. Garnish with parmesan shavings, and drizzle with olive oil. Serve with toasted baguette slices.