Recipes
Recipe Search
Whipped ricotta and roasted tomatoes
46 people liked
Impress your guests with this simple-to-make starter. The whipped ricotta and sweet tomatoes are a fresh, fun alternative to the usual cheeseboard and dips.
6
Serves
Serves of Fruit
(Per Serve)
0.5
Serves of Vegetables
(Per Serve)
Save
Share
Email
Print
INGREDIENTS:
- 250g cherry tomatoes, halved
- 1 red onion, diced
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 375g low-fat ricotta cheese
- 2 tbsp parmesan cheese
- 1 small lemon, zested
- ½ cup fresh basil leaves
- ½ wholegrain baguette, thinly sliced
METHOD:
- Pre-heat oven to 200°C (180°C fan-forced). Place the cherry tomatoes and red onion in a medium baking dish. Drizzle over the olive oil and balsamic vinegar and lightly toss to combine.
- Place in the oven and bake for 15 minutes, remove and set aside to cool.
- Meanwhile, prepare the whipped ricotta. Place the ricotta, parmesan and lemon zest in a small food processor and blitz until smooth.
- Add the ricotta to a serving dish and make a small well in the middle. Add the roasted tomatoes, top with the basil leaves and serve with the sliced bread for dipping.
RECIPE NOTES:
- If you do not have a food processor, feel free to use an electric mixer or blender to whip the ricotta.
- Feel free to also include some wholegrain crackers, carrot sticks or cucumber sticks for dipping alongside the bread.
- If you can’t get a hold of any cherry tomatoes, feel free to use three roughly chopped tomatoes instead.
NUTRITION: Per Serving
732
kJ
7.3g
Fat
2.4g
Sat. Fat
14.8g
Carbs
4.8g
Sugars
3.5g
Fibre
9.4g
Protein
246mg
Sodium
NUTRITION: Per 100 grams
420
kJ
4.2g
Fat
1.4g
Sat. Fat
8.5g
Carbs
2.7g
Sugars
2.0g
Fibre
5.4g
Protein
141mg
Sodium
