All Recipes Low GI Vegetarian

Baked Ricotta with Semi Sundried Tomatoes

Baked Ricotta with Semi Sundried Tomatoes

1 round fresh ricotta
2 cloves garlic, crushed
1 lemon, juice and zest
155g semi-dried tomatoes, roughly chopped
1 cup fresh flat-leaf parsley, finely chopped
1 cup fresh coriander leaves, chopped
1/3 cup olive oil

Place ricotta on a greased baking tray and bake at 250°C for 30 minutes. Combine other ingredients and serve spooned over slices of ricotta. Serve with appropriate protein-style side-dish.

Serves: 4-6

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