Veggies roasted in a fennel-spiked caper vinaigrette until jammy and caramelized make the ideal bed for warm ricotta. Pile a spoonful of each on some crusty bread and you have a winning appetizer worthy of any gathering.
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- 4 – 6
- Total Time:
- 1 hr 10 mins
- 12 oz.
cherry or grape tomatoes, halved if large
halved if large
medium red onion, cut into 1/2-in. wedges, then cut crosswise
1/2-in. wedges, then cut crosswise
orange pepper, cut into 1-in. pieces
yellow pepper, cut into 1-in. pieces
- 2 tbsp.
capers, roughly chopped
- 2 tbsp.
olive oil, plus more for drizzling
cloves garlic, chopped
- 1 tsp.
fennel seeds, crushed
- 2 tbsp.
red wine vinegar, divided
Kosher salt and pepper
- 1 c.
Homemade Ricotta or store-bought ricotta
- Step 1Heat oven to 425°F. In 2-quart shallow baking dish, combine tomatoes, onion and peppers. Toss with capers, oil, garlic, fennel seeds, 1 tablespoon vinegar, 1/4 teaspoon salt and 1/2 teaspoon pepper. Roast until vegetables are golden brown, tender and beginning to caramelize, 40 to 45 minutes. Stir in remaining tablespoon vinegar.
- Step 2Reduce oven temp to 375°F, nestle ricotta in center of vegetables and bake until warm, 10 minutes. Drizzle with additional oil and serve with baguette.
NUTRITIONAL INFORMATION (per serving): About 216 calories, 13 g fat (4.5 g saturated), 19 mg cholesterol, 344 mg sodium, 18 g carb, 2 g fiber, 11 g sugar (0 g added sugar), 7 g protein
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Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.