Baked Herbed Ricotta with Cherry Tomato Salsa

BY The Dairy Kitchen

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SERVES	8
DIFFICULTY	Easy
PREPARATION	15 MINS
COOKING	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

Combine ricotta, breadcrumbs, herbs, parmesan and pepper.
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.
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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