Ricotta with Cherry Tomatoes cooked in an air fryer is a second course that is very light and tasty, ready in just 20 minutes. Suitable for all seasons, it can be eaten hot or cold and during the summer it gives its best, thanks to the intense flavor of seasonal cherry tomatoes.
A really simple and quick recipe to prepare that you can flavor with the herbs you prefer. I used basil, oregano, and garlic but you can add practically anything: mint, marjoram, chili pepper, chives, thyme… you are spoiled for choice!
If you don’t have an air fryer you can also prepare this recipe in the oven, at the bottom of the page you will find all the directions. And if you are considering buying one, I recommend mine, you can find the link in the recommended tools!
Other recipes with the AIR FRYER.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Air Frying
- Cuisine: Italian
Ingredients
- 2 cups cherry tomatoes
- 9 oz ricotta
- basil
- dried oregano
- garlic powder
- salt
- pepper
Recommended Tools
- Air Fryer
- Air Fryer Parchment Paper
How to Prepare Ricotta with Cherry Tomatoes in Air Fryer
First, let the ricotta drain a bit to remove the excess whey and place it in the center of a small air fryer-safe baking dish or on the appropriate parchment paper.
Cut the cherry tomatoes into quarters and place them all around the ricotta, then season with a pinch of salt, garlic, oregano, basil torn by hand, and a dash of pepper.
Insert the dish into the air fryer basket and bake at 356°F for 20 minutes, until a nice golden crust forms.
Serve the ricotta warm or at room temperature depending on the season.
Your Questions
Can I prepare this recipe in a traditional oven?
Yes, certainly! The procedure is the same, you will just need to bake this dish at 392°F for about 30 minutes.
How long can I store it?
I recommend making this dish and consuming it within a couple of hours.
