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Ingredients
1 6-ounce jar sun-dried tomatoes packed in olive oil
4 medium tomatoes, seeded and chopped coarsely
2 cloves garlic, skinned (green part removed)
1 cup loosely packed basil or Italian parsley leaves
Coarse salt and freshly ground pepper to taste
2 pounds ricotta cheese
Sprig of basil or parsley to garnish
Nutritional analysis per serving
23 grams carbs; 56 milligrams cholesterol; 239 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 4 grams fiber; 467 milligrams sodium; 12 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the sun-dried tomatoes, fresh tomatoes, garlic and basil in a food processor. Blend to a smooth puree and season to taste.
- Step 2
Place the ricotta in a mound in a large round plate. Spoon the tomato mixture around the edge. Garnish the cheese with a sprig of basil.
Private Notes