Heirloom Tomatoes with Ricotta and Savory Granola Recipe

Name: Heirloom Tomatoes with Ricotta and Savory Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups old-fashioned rolled oats; 1/4 cup light agave nectar; 2 tablespoons water; 1/4 cup plus 3 tablespoons extra-virgin olive oil; Kosher salt; Pepper; 1 cup shelled unsalted pistachios, coarsely chopped; 1/2 cup salted roasted sunflower seeds; 1 cup fresh ricotta; 1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice; 1 cup sunflower sprouts; Two 12-ounce heirloom tomatoes, cut into wedges

Servings: persons

2 cups old-fashioned rolled oats
1/4 cup light agave nectar
2 tablespoons water
1/4 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt
Pepper
1 cup shelled unsalted pistachios, coarsely chopped
1/2 cup salted roasted sunflower seeds
1 cup fresh ricotta
1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
1 cup sunflower sprouts
Two 12-ounce heirloom tomatoes, cut into wedges

1
Preheat the oven to 325 and line a large rimmed baking sheet with parchment paper.
2
In a large bowl, toss the oats with the agave, water, 1/4 cup of olive oil and 1 teaspoon of salt until the oats are thoroughly coated.
3
Spread the oats on the prepared baking sheet and bake for about 25 minutes, stirring twice, until the granola is light golden.
4
Stir in the pistachios and sunflower seeds and bake for about 10 minutes longer, until golden brown and dry.
5
Let the granola cool on the baking sheet, stirring occasionally.
6
In a medium bowl, mix the ricotta with the lemon zest, 1 tablespoon of the lemon juice and 2 tablespoons of the olive oil.
7
Season with salt and pepper.
8
In another medium bowl, toss the sunflower sprouts with the remaining 1 tablespoon each of olive oil and lemon juice and season with salt and pepper.
9
Arrange the tomato wedges in shallow bowls and season with salt and pepper.
10
Spoon the ricotta around the tomatoes.
11
Scatter the sprouts on top and sprinkle with some of the granola; save the remaining granola for another use.
12
Serve right away.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups old-fashioned rolled oats, 1/4 cup light agave nectar, 2 tablespoons water, 1/4 cup plus 3 tablespoons extra-virgin olive oil, and more.

Yes, Heirloom Tomatoes with Ricotta and Savory Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Heirloom Tomatoes with Ricotta and Savory Granola

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