Baked Herbed Ricotta with Cherry Tomato Salsa Recipe | Legendairy

Baked Herbed Ricotta with Cherry Tomato Salsa


8
Easy
15 MINS
45 MINS

Ideal for a light lunch, serve this summery ricotta baked with a green salad.

INGREDIENTS

  • 800g fresh reduced fat ricotta
  • 1 cup fresh wholegrain breadcrumbs
  • 1 cup flat leaf parsley, chopped
  • 1/2 cup basil leaves, chopped
  • 1/4 cup chopped chives
  • 1/4 cup grated reduced fat parmesan
  • freshly ground black pepper
  • 2 egg whites
  • 250g cherry tomatoes, quartered
  • 2 spring onions, finely chopped
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons olive oil
  • crisp green salad , for serving

METHOD

  1. Combine ricotta, breadcrumbs, herbs, parmesan and pepper.
  2. Whisk egg whites until stiff peaks form, and fold through the ricotta mixture. Press into a lined 20cm springform pan, and bake at 180°C for 45 minutes until cooked through. Allow to cool slightly before removing from the pan.
  3. Toss together the remaining ingredients and serve with a slice of the ricotta torte accompanied with crisp greens.

NUTRITION (PER SERVE)

Energy (kj) 596
Protein (g) 11
Fat, Total (g) 8.8
Saturated (g) 5.1
Carbohydrates (g) 5
Sugars (g) 3
Dietry Fibre (g) 1
Sodium (mg) 225
Calcium (mg) 243
Iron (mg) 1
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