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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.
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.
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.