Individual baked ricottas with pine nut and tomato salsa
Individual baked ricottas with pine nut and tomato salsa
Ingredients
- 600g reduced fat ricotta
- 20g grated parmesan
- Cracked black pepper
- 1 egg, lightly beaten
- ½ cup chopped mixed herbs (chives, parsley, basil)
- ¼ cup pine nuts, toasted
Salsa
- 2 vine ripe tomatoes, deseeded and chopped
- ¼ cup pine nuts, toasted, extra
- 2 tbsp (50g) chopped red capsicum
- 2 tbsp chopped basil
- 2 tsp balsamic vinegar
Method
- Preheat oven to 170°C.
- Mix together the salsa ingredients then cover and set aside.
- Combine the ricotta with the other ingredients, mixing until fully combined.
- Spoon into a 12-square hole baking tray. Bake until set and golden.
- Cool until warm then serve with salsa spooned over top.
Tips
The ricottas can be made the day before and served cold. If squared holed baking tray is unavailable, make the ricottas in a 12-hole muffin tray. The salsa makes a great topping for bruschetta. Nutritional analysis is per 200g serve.| Nutrients per serve | |
| Energy | 1070 kj |
| Protein | 17 g |
| Fat | 18 g |
| Saturated fat | 5 g |
| Carbohydrate | 5 g |
| Sugars | 5 g |
| Dietary fibre | 2 g |
| Sodium | 280 mg |
For information purposes only. ©2025 Nuts for Life