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Easy Baked Feta & Ricotta Cheese Cherry Tomato Sauce
Keyword
gluten free, keto, low carb, vegetarian
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Servings
4
Author
The Consumption
Ingredients
250
g
feta cheese
150
g
ricotta cheese
500
g
cherry tomatoes
4
cloves
garlic
2
tbsp
extra virgin olive oil
1
tbsp
balsamic vinegar
(I used white balsamic)
1
tbsp
dried oregano
1
tsp
sea salt
1
tsp
black pepper
Instructions
Wash and dry the cherry tomatoes. Place them into a large casserole dish.
Peel and roughly chop the garlic and add in with the cherry tomatoes.
Drizzle with 1 tbsp extra virgin olive oil and balsamic vinegar. Add the salt, pepper and 1/2 of the oregano. Mix so that everything is coated.
Add in the block of feta cheese to the middle of the dish. Break the ricotta into large chunks and place around the feta.
Drizzle the remaining olive oil over the cheeses and sprinkle over the rest of the oregano. Add more salt and pepper to taste.
Bake at 180 degrees Celsius for 45 minutes.
Remove from the oven. Break up the feta and ricotta cheese with a spoon and mix through the cherry tomatoes and garlic.
Pour over your favourite vegetables or meat (to keep it low carb), or stir through cooked pasta.