Whipped ricotta with roasted tomatoes
Recipe for whipped ricotta with roasted tomatoes.
Servings 4 servings
Calories 244kcal
Ingredients
- 250 g ricotta
- Salt
- Fresh basil
Roasted tomatoes
- 200 g cherry tomatoes
- 5-6 cloves garlic, thinly sliced
- 1/2 tsp dried basil
- 4 tbsp Olive oil
- Salt and freshly ground pepper
Instructions
Roasted tomatoes
- Put the tomatoes, garlic, olive oil and dried basil in a small ovenproof dish and season with salt and freshly ground pepper.
- Roast in a preheated oven at 200°C, conventional oven (top and bottom heat), for about 15 minutes – or in an air fryer at 180°C for about 8-10 minutes.
Whipped ricotta
- While the tomatoes are roasting, prepare the whipped ricotta.
- Put the ricotta in a mini chopper or similar, season with a little salt and blend until soft and creamy. This takes 3-4 minutes, and I recommend scraping down the sides a couple of times along the way.
Whipped ricotta with roasted tomatoes
- Spread the whipped ricotta onto a plate and top with fresh basil leaves, the roasted tomatoes and their juices.
- Season with freshly ground pepper and serve with crisp slices of bread, flatbread or similar.
Nutrition
Calories: 244kcal | Carbohydrates: 4g | Protein: 8g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 32mg | Sodium: 59mg | Potassium: 183mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 12mg | Calcium: 140mg | Iron: 1mg