Ricotta and Tomato Spread

Ingredients

• 1 6-ounce jar sun-dried tomatoes packed in olive oil
• 4 medium tomatoes, seeded and chopped coarsely
• 2 cloves garlic, skinned (green part removed)
• 1 cup loosely packed basil or Italian parsley leaves
• Coarse salt and freshly ground pepper to taste
• 2 pounds ricotta cheese
• Sprig of basil or parsley to garnish

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    265 calories; 15 grams fat; 9 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 16 grams protein; 57 milligrams cholesterol; 151 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Combine the sun-dried tomatoes, fresh tomatoes, garlic and basil in a food processor. Blend to a smooth puree and season to taste.
2. Place the ricotta in a mound in a large round plate. Spoon the tomato mixture around the edge. Garnish the cheese with a sprig of basil.