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
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Nutritional Information
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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. -
Preparation
- Combine the sun-dried tomatoes, fresh tomatoes, garlic and basil in a food processor. Blend to a smooth puree and season to taste.
- 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.
Dining and Cooking