Waitrose Baked Herb Ricotta and Roast Cherry Tomatoes
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sourdough | 1 slice (36g) | 93 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 slices Wholemeal or sourdough bread
- 150g Cherry tomatoes, halved
- 2 tbsp Extra virgin olive oil
- 250g Ricotta cheese, drained
- 2 tbsp Grana Padano cheese, finely grated
- 1 Egg
- 1 tbsp Basil leaves, torn
Directions
Preheat the oven to 190˚C/gas 5. Spread the tomatoes out, cut sides up, in a small roasting tin and season well.
Use a little of the oil to grease two 180ml pudding moulds or ovenproof cups and drizzle 1–2 tsp over the tomatoes.
Beat the cheeses, egg and half the basil together with a little seasoning in a bowl and divide between the moulds.
Bake the Ricotta mixture and the tomatoes for 20–25 minutes, until the cheese is puffed up and beginning to brown. Run a knife around the edge and turn out of the moulds.
Toast the bread and drizzle with the remaining olive oil. Top with slices of the baked Ricotta; season with black pepper