Lemon & Ricotta Traybake With A Zesty Dip

Lemon & Ricotta Traybake With a Zesty Dip – A Fresh, Savoury Summer Favourite

Looking for a light yet satisfying savoury dish that’s perfect for warm weather? This Lemon & Ricotta Traybake With a Zesty Dip is bursting with Mediterranean-inspired flavours and makes an ideal summer lunch or garden party dish. Firm ricotta cheese is baked in the oven alongside juicy tomato wedges and sweet red onion, all seasoned to perfection and finished with fragrant lemon zest and baked lemon slices for a bright citrus twist.

Served warm, wrapped in soft flour tortillas and loaded with a creamy homemade ricotta dip – blended with chives, salt, pepper, olive oil, and a kick of sriracha – this dish is made for sharing. Whether you're after a vegetarian traybake recipe, a healthy summer lunch idea, or a zesty ricotta wrap, this recipe is simple, satisfying, and sure to impress.

Why You'll Love This Lemon & Ricotta Traybake With A Zesty Dip

• It's easy to make and showcases the simple yet delicious ingredients.

• It's perfect for summertime lunches and dinners, using summertime ingredients.

• It's perfect for sharing making it an ideal meal for parties, family or friend get-together, and garden parties.

Ingredients You'll Need

• Fresh ripen tomatoes

• Fresh Lemons

• Firm ricotta cheese

• Sweet red onions

• Fresh garlic

• Soft ricotta cheese

• Fresh chives

• Sriracha sauce

• Olive oil

• Salt n Pepper

• Oregano

• Flour tortillas (optional)

Variations And Substitutions You Can Try

• Try replacing the firm Ricotta with Feta Cheese

• Add in some diced sweet red bell pepper

• Sprinkle with some chopped walnuts to serve

INGREDIENTS

• 350g Firm Ricotta Cheese - sliced in 0.5 - 1 cm slices

• 3 - 4 Ripe tomatoes - sliced in half and then into wedges

• 1 large Red Onion - halved and sliced fairly thin

• Zest of 1 large Lemon

• Lemon slices of half a Lemon

• Good drizzle of Olive Oil

• 3x Crushed Cloves of Garlic

• Large pinch of Sea Salt

• Large pinch of Cracked Black Pepper

• 2x tsp of Dried Oregano

Ingredients for the dip

• 200g Soft ricotta cheese

• Large pinch if sea salt & cracked black pepper

• 1 Tbsp of Freshly diced chives

• 1 Tbsp of lemon juice

• Drizzle of olive oil

• Drizzle of sriracha sauce

METHOD

Preheat your oven to 250C.

Add a small drizzle of olive oil to the oven dish.

To the dish add the tomatoes and onions to the bottom layer and then place the firm Ricotta Cheese slices randomly on top.

For the final layer add the lemon slices.

Drizzle with more olive oil and season with the fresh lemon zest, salt, pepper and oregano.

Place on the top shelf of the preheated oven and bake for 25 - 30 minutes.

While it's baking make the dip.

To a small bowl add the soft ricotta cheese, lemon juice, salt, pepper and fresh chives.

Mix together well and pop into the fridge until ready to serve.

Before serving drizzle the top of the dip with a swirl of olive oil and sriracha sauce - add some more fresh chives if you prefer.

We like to serve ours in a flour tortilla with an extra helping of fresh crisp salad leaves.

I'd love to know what you served yours with. Tag us on INSTAGRAM @messychaiandsourdough we'd love to see a picture.