Sourdough with Ricotta Cannellini Spread & Roasted Tomatoes
Sourdough with Ricotta Cannellini Spread & Roasted Tomatoes
Legumes like cannellini beans are one of nature’s most powerful plant proteins. They are packed with dietary fibre to support gut health, balance blood sugar levels and keep you feeling satisfied and full for longer. Pair them with antioxidant-rich tomatoes, which are a brilliant source of lycopene for heart health, and creamy ricotta for a […]
Servings
4
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- 8 vine-ripened cocktail tomatoes, halved
- 1 tbsp extra-virgin olive oil
- 2 tsp balsamic vinegar
- 2 tsp raw honey
- Sea salt & pepper, to taste
- 1 long sourdough stick, cut into slices
- Ricotta Spread
- 1 cup ricotta
- 1 clove garlic, minced
- 400g tin cannellini beans, drained & rinsed
- Handful of fresh basil, roughly chopped, save some for garnish
- Sea salt & pepper, to taste
Method
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Place the halved tomatoes cut-side up. Drizzle on the olive oil, balsamic and honey. Season with sea salt and pepper, then bake for 35–40 mins or until soft and caramelised.
- Place all the ricotta spread ingredients in a food processor and blend until well combined.
- Place the sliced sourdough on another baking tray and brush with olive oil. Place in the oven with the tomatoes for the last 10 mins, flipping after 5 mins.
- Arrange the sourdough slices on a serving dish, then top with a good spoonful of the ricotta spread, baked tomatoes and fresh basil.
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