Baked Ricotta With Roasted Tomatoes

1. 1

   Preheat the oven to 425u00b0F. Lightly spray 2 x (2.5 oz) ramekins with cooking oil.

2. 2

   Heat a large, oiled non-stick frying pan over a low heat and cook the nuts and garlic, stirring, until fragrant. Add the spinach and stir until wilted. Allow the mixture to cool for 10 mins.

3. 3

   In a medium bowl, combine the ricotta, egg white and chives with the spinach mixture, then divide the mixture into ramekins.

4. 4

   Bake, uncovered, for about 20 mins or until the cheese is browned lightly.

5. 5

   Meanwhile, toss the tomatoes with vinegar and place on a baking tray. Roast, uncovered, for 10 mins or until softened. Serve the baked ricotta with roasted tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.