Tomato Spread With Ricotta Cheese
- Total Time
- 10 minutes
- Prep Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:About 5 cups
- 16-ounce jar sun-dried tomatoes packed in olive oil
- 4medium tomatoes, seeded and coarsely chopped
- 2cloves garlic, skinned and any green part removed
- 1cup loosely packed basil leaves
- Coarse salt and freshly ground pepper to taste
- 2pounds ricotta cheese
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
239 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 12 grams protein; 466 milligrams sodium
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.
Powered byPreparation
- Step 1
Combine the sun-dried tomatoes, fresh tomatoes, garlic and basil in a food processor. Blend to a smooth puree and season with salt and pepper to taste.
- Step 2
Place the ricotta in a mound in the center of a large round plate. Smooth the tomato mixture around the side. Garnish the cheese with a sprig of basil.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement
