Blistered Tomatoes on Spinach Ricotta with Basil & Parmesan

This is very MW&B: creamy spinach ricotta, sweet blistered tomatoes, fresh basil, lemon, good olive oil and just enough Parmesan to pull everything together. It works as a light lunch, starter or vegetable-forward side, and it looks considerably more impressive than the amount of effort involved.

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

For the spinach ricotta

• 2 cups part-skim ricotta
• 5 oz fresh baby spinach
• ½ cup plain Greek yogurt
• 1 small garlic clove, finely grated
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper
• Small pinch sea salt

For the tomatoes

• 2 pints cherry or grape tomatoes
• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• Freshly ground black pepper
• Pinch red pepper flakes, optional

To finish

• 1 tablespoon extra virgin olive oil
• ¼ cup fresh basil leaves
• ¼ cup shaved or finely grated Parmesan
• Additional lemon zest
• Freshly ground black pepper

Method

1. Heat the oven to 425°F / 220°C.
2. Place the tomatoes on a sheet pan. Add 1 tablespoon olive oil, balsamic vinegar and black pepper. Toss gently and roast for 18–22 minutes, until the skins blister and some tomatoes begin to collapse.
3. While the tomatoes roast, place the spinach in a dry skillet over medium heat. Cook for 2–3 minutes until wilted. Cool slightly, then squeeze out as much excess moisture as possible and roughly chop.
4. Combine the ricotta, Greek yogurt, spinach, garlic, lemon zest and lemon juice. Stir until creamy and well combined. Season lightly with salt and plenty of black pepper.
5. Spoon the spinach ricotta onto a wide serving plate and use the back of a spoon to create a few natural swirls.
6. Arrange the warm blistered tomatoes over the center, including a little of their roasting juice.
7. Finish with basil, Parmesan, remaining olive oil, lemon zest, black pepper and red pepper flakes if using.

MW&B Why This Fits

Real Food First: Tomatoes, spinach, ricotta, yogurt, basil, lemon and olive oil make up the dish.

Build & Keep Muscle: Ricotta and Greek yogurt give this considerably more protein than the usual vegetable dip or spread. MW&B specifically prioritizes meaningful protein alongside plants. 

Plants Lead: Spinach, tomatoes, basil, lemon and garlic bring plenty of color and variety.

Healthy Fats: Extra virgin olive oil provides most of the added fat.

Low Added Sugar: There is no added sugar. Roasting simply concentrates the tomatoes’ natural sweetness.

Flavor Is Compliance: Roasting, lemon, garlic, Parmesan, basil and balsamic provide acid, umami, sweetness and richness, exactly the flavor-first approach built into the MW&B recipe framework. 

Approximate Nutrition Per Serving

Based on four servings and the ingredient quantities above:

Calories: ~320
Protein: ~21–23 g
Carbohydrates: ~16–18 g
Fiber: ~3 g
Total fat: ~19 g
Saturated fat: ~7 g
Total sugar: ~8 g
Added sugar: 0 g
Sodium: ~350 mg, depending primarily on the ricotta and Parmesan

These are estimates.

Chef Mark’s Tip

Get the water out of the spinach. Once wilted, squeeze it very well before mixing it into the ricotta. Excess water turns a creamy base into something resembling green cottage-cheese soup, which was not the vision.

Also, let the roasted tomatoes sit for two or three minutes before spooning them onto the ricotta. You want them warm, not hot enough to melt the entire plate.

MW&B Serving Suggestion

For a complete lunch, serve with whole-grain sourdough toast and a simple arugula salad, or add grilled chicken or salmon if you want a higher-protein main meal.