Tomato and Ricotta Bake

Disclosure: This is a sponsored post. 

 

 

 

I go through these phases of eating the exact same thing for breakfast every day for months on end. Like, if I'm stuck on steel cut oats, that's what I'll eat every single day for the next two or three months without fail. Then a shift happens and I'm stuck on Honey Nut Cheerios cereal for the next several months. And so on. I haven't figured out if it's my neurodivergence kicking in or if it's my attempt to eliminate the anxiety of eating non safe foods that make my autoimmune disorder flare in the morning. Lunch and dinner aren't issues though. It's just breakfast that has to be routine for me for some reason. I know a morning food shift is coming when I wake up and crave something out of the blue. A palate cleanser of sorts to get me ready to swap over to my next breakfast obsession. This week I was really craving cherry tomatoes each morning, and while I don't like to spend a lot of time at the stove after just waking, I kept thinking about a recipe for Tomato and Ricotta Bake I saw on Golden Blossom Honey a while back. I was saving the recipe to try this Easter but decided that was going to be this round's palate cleanser before I move on to a bowl of Raisin Nut Bran each morning, probably until spring.  

 

 

I don't know if one would classify this as a breakfast dish, but are there really any rules when it comes to each individual's food preferences? I don't think there are. This just worked well for me for an early morning meal, especially since it doesn't require much thinking to get it from prep to stove to belly. I mean, people make omelettes with eggs and cheese and veggies, and if this has eggs and cheese and veggies also, it passes the breakfast check in my book. I really liked the addition of the toasted breadcrumbs on top and how it gave a nice contrast to the creamy ricotta and soft baked tomatoes. It was just a warm, delightful way to break from my monotonous morning meal routine. But, if it's not your breakfast cuppa tea, it also makes for a great appetizer or side dish. Like I said, I was going to save this for Easter (and will still do so as a side dish) so it works as a nice addition to any holiday dinner menu as well. And you know I love a versatile recipe like that! 

 

Ingredients

3 tablespoons olive oil

2 pounds cherry tomatoes, preferably a mixture of red and yellow

2 tablespoons GOLDEN BLOSSOM HONEY

2 tablespoons scallions, chopped

1/4 cup bread crumbs

1 garlic clove, minced

2 teaspoons dried basil

1/4 teaspoon salt

1 teaspoon black pepper, freshly ground

1 cup ricotta cheese

2 eggs, slightly beaten

2 tablespoons flour

1/4 cup heavy cream

CLICK HERE FOR FULL RECIPE

 

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Are you a routine food eater or do you need variety at mealtime every day?