Appetizer for 6

Roasted Vegetable Ricotta Galette

Name: Roasted Vegetable Ricotta Galette
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup pecans; 1/4 cup dried cranberries; 1 tbsp maple syrup; 1/2 tsp salt; 3/4 cup ricotta cheese; 2 cloves garlic; 3 large kale stalks; 1/2 tsp parsley; 1/4 tsp basil; 3 tbsp parmesan cheese; salt and black pepper to taste (optional)

Kale, garlic, ricotta, nuts, cranberries, and herbs bake together into a savory, crisp-topped galette-style dish.

$1.78per serving $

55 minstart to table

6servings

American Vegetarian Budget Appetizers Side dishes Snacks Cold-weather comfort Winter

Ingredients

1/2 cup pecans
1/4 cup dried cranberries
1 tbsp maple syrup
1/2 tsp salt
3/4 cup ricotta cheese
2 cloves garlic
3 large kale stalks
1/2 tsp parsley
1/4 tsp basil
3 tbsp parmesan cheese
salt and black pepper to taste (optional)

Steps

Heat the oven to 375 F and grease a 9-inch pie dish with cooking oil.
Toast the pecans in the dish for 5 minutes, then chop them.
Cook the kale and garlic with 2 tablespoons water in a large skillet over medium heat for 6 minutes.
Mix the kale, ricotta, parsley, basil, parmesan, salt, pepper, pecans, and cranberries in a bowl.
Spread the mixture in the pie dish and drizzle the maple syrup over the top.
Bake for 25 minutes, then cool for 5 minutes before cutting.