Ricotta with Cherry Tomatoes and Pistachios with Toasted Sourdough

This is one of those meals that looks #fancy but is actually super easy to whip together. Simply roast cherry tomatoes in the oven with some fresh herbs and garlic. Then, spread creamy ricotta cheese onto a plate and top with the roasted tomatoes and crunchy pistachios. Serve it with a side of perfectly toasted sourdough, thanks to the Café Express Finish Toaster.

4 servings

2 cups (275g/1 pint) cherry tomatoes

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

2 sprigs fresh thyme

6 garlic cloves, smashed

2 cups (454g/16 ounces) ricotta

⅓ cup (46g) roasted salted pistachios

6 slices sourdough bread

1. Preheat the oven to 425°F. Arrange the tomatoes on a baking sheet. Drizzle the with oil and season to taste with salt and pepper. Top with the thyme sprigs and garlic.

2. Roast the tomatoes until softened and slightly charred, 25 to 30 minutes.

3. Meanwhile, spread the ricotta onto a plate. Using a Café Express Finish Toaster, toast the sourdough.

4. To serve, top the ricotta with the roasted tomatoes. Top with the pistachios, a drizzle of olive oil and salt and pepper to taste. Serve with the toasted sourdough.

503 calories

31g fat

36119g carbs

21g protein

5g sugars

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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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