Spinach, tomato and basil ricotta toast
A layer of soft and creamy ricotta provides the perfect base for fresh spinach and the intense flavour of roasted tomatoes.
Reduced-fat ricotta cheese
¼ cup(s), (60g)
1 tbs, shredded
Fresh lemon rind
½ tsp, finely grated
Soy and linseed bread
2 slice(s), (2 x 35g slices)
Baby spinach leaves
1 cup(s), (20g)
- Preheat oven to 160°C. Line a baking tray with baking paper. Place the tomatoes on the prepared tray. Drizzle with the oil and vinegar and season with salt and freshly ground black pepper. Bake for 10 minutes or until tomatoes are softened and wilted.
- Meanwhile, place the ricotta, basil and rind in a small bowl and stir to combine.
- Toast the bread and top with the ricotta mixture, spinach and wilted tomatoes. Serve drizzled with a little extra balsamic if you like.
SERVING SUGGESTION: ½ cup baby spinach leaves combined with ½ cup canned cannellini or butter beans (drained, rinsed) and shredded semi-dried tomatoes.