Baked Ricotta

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Warmth oven to 425°F. In 2-quart shallow baking dish, mix tomatoes, onion and peppers. Toss with capers, oil, garlic, fennel seeds, 1 tablespoon vinegar, 1/4 teaspoon salt and 1/2 teaspoon pepper. Roast till greens are golden brown, tender and starting to caramelize, 40 to 45 minutes. Stir in remaining tablespoon vinegar.

Scale back oven temp to 375°F, nestle ricotta in middle of greens and bake till heat, 10 minutes. Drizzle with extra oil and serve with baguette.

NUTRITIONAL INFORMATION (per serving): About 216 energy, 13 g fats (4.5 g saturated), 19 mg ldl cholesterol, 344 mg sodium, 18 g carb, 2 g fiber, 11 g sugar (0 g added sugar), 7 g protein.


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