Baked Herbed Ricotta with Cherry Tomato Salsa
Description
Great for vegetarians and for winter dinners!
Ingredients
| freshly ground black pepper | ||
| 2 | egg whites | |
| 250 | g | cherry tomatoes (quartered) |
| 2 | spring onions (finely chopped) | |
| 2 | Teaspoon | balsamic vinegar |
| 2 | Teaspoon | olive oil |
| crisp green salad (to sreve) | ||
| 1 | Cup | flat leaf parsley, fresh (chopped) |
| 1⁄2 | Cup | basil leaves, fresh (chopped) |
| 1⁄4 | Cup | chives, fresh (chopped) |
| 800 | g | reduced fat Australian ricotta |
| 1 | Cup | wholegrain breadcrumbs |
| 1⁄4 | Cup | reduced fat Australian parmesan (grated) |
Instructions
- Combine ricotta, breadcrumbs, herbs, parmesan and pepper.
- Whisk egg whites until stiff peaks form, and fold through the ricotta mixture. Press into a lined 20cm springform pan, and bake at 180oC for 45 minutes until cooked through.
- Allow to cool slightly before removing from pan.
- Toss together the remaining ingredients and serve with a slice of the ricotta torte accompanied with crisp greens.
Nutritional information (per serve)
- Energy: 596kJ
- Total sugars: 3g
- Protein: 11g
- Sodium: 225mg
- Calcium: 243mg
- Total fat: 9g
- Saturated fat: 5g
- Iron: 1mg
- Carbohydrate: 5g
- Fibre: 1g