Fresh ricotta is sold in cheese shops and specialty delis.

　　

Ingredients

Makes 4 servings

　　4 medium-size onions, thickly sliced

　　1/2 cup extra-virgin olive oil

　　8 ripe plum tomatoes, halved lengthwise

　　3/4 pound fresh ricotta

　　1/2 cup slivered fresh basil

　　Toasted peasant bread

　　

Step 1

1. Preheat oven to 425°F.

　　

Step 2

2. On 2 baking sheets, arrange onion slices in a single layer; brush both sides with olive oil.

　　

Step 3

3. Place the tomatoes in 1 or 2 shallow pans, cut-sides up, and brush the cut sides with olive oil.

　　

Step 4

4. Bake onions for 25 minutes (cook in 2 batches), turning after 15 minutes, until golden brown. Set aside. Roast tomatoes for 25 minutes, until centers are soft.

　　

Step 5

5. To serve, spoon ricotta in the center of a large plate. Separate the onion slices into rings and place in 4 even piles around the cheese. Arrange the tomatoes between the onions. Season with salt and pepper. Drizzle with any remaining olive oil. Sprinkle with basil and serve with toasted peasant bread.

　　

Nutrition Per Serving

Nutritional analysis per serving (without bread): 450 calories

　　18 g carbs

　　12 g protein

　　38 g fat

　　45 mg cholesterol

　　#### Nutritional analysis provided by Parade