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Ricotta with cherry tomatoes, basil and olive oil

Ricotta with cherry tomatoes, basil and a drizzle of olive oil.

  • 5 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Ricotta with cherry tomatoes, basil and olive oil

Per serving

Calories
162 kcal
Protein
7.9 g
Carbohydrates
6.8 g
Fat
11.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Ricotta80 g
  • Cherry tomatoes6
  • Extra virgin olive oil3 g
  • Basilto taste
  • Saltto taste

Contains: lactose,

In season: June – September

Method

  1. Wash the cherry tomatoes, halve them and put them in a small bowl with a pinch of salt; stir and leave them for a couple of minutes to take on flavour.
  2. Put the ricotta on a small plate and arrange the tomatoes alongside with their juices.
  3. Dress with a drizzle of extra virgin olive oil and a few basil leaves torn by hand.

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