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Baked Ricotta with Sausage and Tomato Jam is a hearty appetizer or a light dinner!

Baked Ricotta with Tomato Jam

  • Author: Dan

Ingredients

  • 3 cups whole milk ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 pound Italian Sausage
  • 1 tablespoon crushed garlic (about 3 cloves)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • Chopped basil for garnish

For the Tomato Jam

  • 2 cups grape tomatoes, quartered
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a large bowl, mix the cheese together along with the salt, pepper, crushed red pepper flakes and garlic.
  3. In a large skillet sprayed with non-stick cooking spray, brown the sausage, breaking up into small pieces as it cooks.
  4. Drain any grease from the sausage, cool and add to the bowl with the cheese.
  5. Mix together then add to an 8″ x 8″ baking dish that’s been sprayed with non-stick cooking spray.
  6. Bake for 20 minutes while making the tomato jam.
  7. In the same skillet as you cooked the sausage, add the tomatoes and cook for 5 minutes until softened.
  8. Add the balsamic, salt and pepper, stir and cook for another 5 minutes.
  9. Take the baking dish out of the oven and top with the tomato jam, cook for another 5 minutes then remove from the oven and serve warm.