The air fryer ricotta with cherry tomatoes, olives, and capers is an easy, quick, and very tasty second course with a Mediterranean flavor.
This recipe I’m proposing today is not the first ricotta recipe cooked in an air fryer, in fact, on the blog, you can already find the recipe for ricotta with pepper, lemon, and honey.
While I generally like to serve the latter as an appetizer at a dinner or multi-course lunch, I often prepare the ricotta with cherry tomatoes, olives, and capers as a second course or a single dinner dish, perhaps accompanied by some seasonal vegetables and a good dose of fresh bread.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz ricotta (in the basket)
- 9 oz cherry tomatoes
- 2 tablespoons black olives (pitted)
- 1 tablespoon capers in salt (desalted)
- to taste extra virgin olive oil
- to taste salt
- to taste dried oregano
- A few leaves basil (fresh)
Tools
- 1 Air Fryer
- 1 Baking Pan for air fryer
- 1 Knife
- 1 Kitchen Spatula
Steps
First, place a suitable baking dish or a parchment paper tray in the basket of your air fryer and place the well-drained ricotta in the center.
Then add the previously washed and halved cherry tomatoes.
Continue by adding the pitted olives, desalted capers, and season everything with oil, salt, and dried oregano. Stir the cherry tomatoes with a spoon to ensure they are evenly flavored.
At this point, just cook everything in the air fryer at 392°F (200°C) for 20 minutes or until the ricotta is nicely golden and the cherry tomatoes are well cooked.
Halfway through cooking, open the air fryer and gently stir the seasoning without touching the ricotta.
Once ready, carefully remove the ricotta with a spatula, transfer it to a serving plate, surround it with the cherry tomatoes, olives, and capers, and drizzle with the sauce that formed during cooking.
I didn’t list bread in the ingredients because I assume it’s necessary to accompany this dish 😉.
Notes
If you don’t have an air fryer, you can still cook the ricotta with cherry tomatoes, olives, and capers in a preheated static oven at 392°F (200°C) for about 30 minutes.
