Lemon Thyme Ricotta Wreath with Roasted Vegetables Made Easy

A stunning Lemon Thyme Ricotta Wreath with Roasted Vegetables that's simple to prepare and perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Resting Time 15

Total Time 50

Servings: 8 slices

Course: Appetizers

Cuisine: Mediterranean, Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ricotta Base

2 cups Ricotta Cheese Use whole milk varieties
2 tablespoons Fresh Thyme or dried in smaller amounts
2 Lemons Select heavy with smooth skin
2 tablespoons Olive Oil High-quality for richness
to taste Salt and Pepper

For the Roasted Vegetables

4 cups Assorted Vegetables e.g., bell peppers, zucchini, carrots

For Optional Garnishes

1/2 cup Toasted Nuts e.g., walnuts or pine nuts
to taste Edible Flowers for visual appeal

Equipment

Oven
Baking sheet
mixing bowl
spatula

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Chop assorted vegetables into uniform pieces and toss with olive oil, salt, and pepper.
Spread the chopped vegetables on a baking sheet and roast for 15-20 minutes, stirring halfway.
In a mixing bowl, combine ricotta, lemon zest, lemon juice, thyme, olive oil, salt, and pepper until fluffy.
Allow the ricotta mixture to rest for 15 minutes.
Once rested, dollop and spread the ricotta on a serving platter in a circular wreath shape.
Arrange the roasted vegetables on top of the ricotta.
Garnish with toasted nuts and edible flowers, then serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 12gProtein: 8gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Assemble wreath right before serving for optimal freshness.

Tried this recipe?

Let us know how it was!