recipes
Baked Ricotta with Pesto Toasts
Make the baked ricotta a day or two ahead, leaving more time to spend with family and friends.
serves 8
15 min prep
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ingredients
| 500g fresh ricotta cheese ¼ cup grated parmesan cheese 1 clove garlic, peeled and crushed 2 eggs 3 spring onions, finely chopped 8 slices Italian style bread ½ x 190g jar Leggo's Pesto - Sundried Tomato Olive oil for drizzling |
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instructions
step 1
Place ricotta, parmesan cheese, garlic and eggs into food processor and process until smooth. Stir in chopped spring onions and spoon mixture into 5 x ¾ cup baking paper lined, individual ovenproof dishes and bake in a preheated oven at 180°C for 25 minutes. Cool, cover and store in refrigerator.
step 2
To Serve: Warm ricotta pots in a preheated oven at 180°C for 5 minutes.
step 3
Meanwhile, toast bread and spread with Leggo's Pesto. Top with 1-2 slices warmed ricotta and one or a combination of the suggestions in tip below. Drizzle with olive oil and serve immediately.
recipe tip
- Top with salt crusted and roasted vine tomatoes, grilled proscuitto or bacon.
- Add sliced char-grilled red capsicum cut into strips or marinated mushrooms.
- Garnish with fresh basil leaves, rocket or flat leaf parsley.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 988kJ (236Cal) | 766kJ (183Cal) |
| Protein | 12.6g | 9.8g |
| Fat- Total | 13.4g | 10.4g |
| - Saturated | 6.0g | 4.7g |
| Carbohydrate | 15.8g | 12.3g |
| - Sugars | 2.6g | 2.0g |
| Sodium | 467mg | 363mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Baked Ricotta with Pesto Toasts
Baked Ricotta with Pesto Toasts
Make the baked ricotta a day or two ahead, leaving more time to spend with family and friends.
ingredients
500g fresh ricotta cheese
¼ cup grated parmesan cheese
1 clove garlic, peeled and crushed
2 eggs
3 spring onions, finely chopped
8 slices Italian style bread
½ x 190g jar Leggo's Pesto - Sundried Tomato
Olive oil for drizzling
instructions
step 1
Place ricotta, parmesan cheese, garlic and eggs into food processor and process until smooth. Stir in chopped spring onions and spoon mixture into 5 x ¾ cup baking paper lined, individual ovenproof dishes and bake in a preheated oven at 180°C for 25 minutes. Cool, cover and store in refrigerator.
step 2
To Serve: Warm ricotta pots in a preheated oven at 180°C for 5 minutes.
step 3
Meanwhile, toast bread and spread with Leggo's Pesto. Top with 1-2 slices warmed ricotta and one or a combination of the suggestions in tip below. Drizzle with olive oil and serve immediately.
serves 8 15 min prep recipe tip
- Top with salt crusted and roasted vine tomatoes, grilled proscuitto or bacon.
- Add sliced char-grilled red capsicum cut into strips or marinated mushrooms.
- Garnish with fresh basil leaves, rocket or flat leaf parsley.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au