Baked Ricotta with Tomato Vinaigrette


  • 2 Lemons
  • 32 ounce(s) part-skim ricotta cheese
  • Salt and pepper
  • ½ teaspoon(s) Dijon mustard
  • ¼ cup(s) olive oil
  • 4 tomatoes
  • 1 package(s) baby greens

Preheat oven to 375 F. From lemons, grate 1 teaspoon peel and squeeze 3 tablespoons juice. Set aside. Spray 9-inch glass or ceramic pie plate with nonstick cooking spray. In medium bowl, stir lemon peel, ricotta, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until blended. Spread...

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