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Individual baked ricottas with pinenut and tomato salsa


  • 600g reduced fat ricotta
  • 20g grated parmesan
  • cracked black pepper
  • 1 egg, lightly beaten
  • ½ cup chopped mixed herbs (chives, parsley, basil)
  • ¼ cup toasted pinenuts

Salsa

  • 2 vine ripe tomatoes, seeded and chopped
  • ¼ cup toasted pinenuts, extra
  • 2 tablespoons (50g) chopped red capsicum
  • 2 tablespoons chopped basil
  • 2 teaspoons balsamic vinegar

Preheat oven to 170C.

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.


Serves 6 as an entree – 15g nuts per serve


NUTRIENTS per serve – (200g per serve)

Energy 1070kJ, Protein 17g, Fat 18g (Saturated fat 5g), Carbohydrate 5g, Sugars 5g, Fibre 2g, Sodium 280mg

The salsa is lovely as a bruschetta topping.


Note:

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.


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