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Baked Herbed Ricotta with Cherry Tomato Salsa

Serves 8-10


  • 800g fresh Australian reduced fat ricotta
  • 1 cup fresh wholegrain breadcrumbs
  • 1 cup flat leaf parsley, chopped
  • ½ cup basil leaves, chopped
  • ¼ cup chopped chives
  • ¼ cup grated Australian reduced fat parmesan
  • freshly ground black pepper, to taste
  • 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
Download Recipe (PDF)


  1. 1. Combine ricotta, breadcrumbs, herbs, parmesan and pepper.
  2. 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. 3. Toss together the remaining ingredients and serve with a slice of the baked ricotta accompanied with crisp greens.

Nutritional Information

Nutrients per serve:
Energy (kj) 773
Protein (g) 18
Fat, Total (g) 3.6
Saturated (g) 1.1
Carbohydrates (g) 15
Sugars (g) 15
Dietry Fibre (g) 3
Sodium (mg) 404
Calcium (mg) 230
Iron (mg) 1


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