Ricotta and Cherry Tomatoes Salad

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3 servings, 420kcal per portion

  • 2 x 250 tubs ricotta
  • small bunch of chives, basil and thyme
  • 400 g cherry tomatoes
  • handful rocket
  • 1 tbsp olive oil
  • 1 french rye baguette
  • salt & pepper¬†¬†


  1. In a bowl, mash the ricotta with chives, basil, thyme and salt & pepper.
  2. In another bowl, cut cherry tomatoes (half) and rocket and add olive oil, salt & pepper.
  3. Slice the baguette and place on a baking tray in the oven for 10 mins (200C).
  4. Spred over the ricotta mixture on a large plate and pile the tomatoes & rocket on top. Place the baguette slices all around the salad and drizzle with extra olive oil. Enjoy


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