Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
3
Low
Nutrition per serving
Calories189.6 kcal (9%)
Total Fat15.7 g (22%)
Carbs4.2 g (2%)
Sugars1.6 g (2%)
Protein8.5 g (17%)
Sodium267.3 mg (13%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 ptcherry tomatoes
2 Tbspextra-virgin olive oil
1 Tbspbalsamic vinegar
2 sprigsfresh basil
large
kosher salt
freshly ground black pepper
1clove garlic
minced
8 ozfresh mozzarella
roughly chopped
4 ozricotta
2 Tbspheavy cream
3 Tbsppesto
homemade or store-bought
bread
Grilled, bread, crackers, or vegetable crudités, for serving
Instructions
Step 1
Step 1 Preheat oven to 425º. In an 8"-by-8" baking dish, combine tomatoes, oil, vinegar, basil, 1/4 teaspoon salt, and a few grinds of black pepper. Bake, tossing halfway through, until tomatoes burst and are golden in spots, about 20 minutes. Immediately stir in garlic, then let cool slightly. Discard basil sprigs.
Step 2
Step 2 Meanwhile, in a food processor, pulse mozzarella, ricotta, cream, and 3/4 teaspoon salt, adding up to 2 tablespoons more cream a bit at a time if needed, until creamy and spreadable, about 1 minute. Season to taste with more salt, if desired.
Step 3
Step 3 Spread mozzarella mixture onto a platter and dollop with pesto. Scrape burst tomatoes and any accumulated juices over; season with black pepper. Serve with grilled bread, bread, crackers, or crudités.
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