Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 8 people
Estimated cost per serve is 0.77 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
8
- 1/2 bunch bunch thyme
- 500grams light smooth ricotta
- 1 Woolworths free range egg
- 10grams parmesan, finely grated
- 1/4 loaf sourdough bread, thinly sliced
- 1tablespoons raw buckwheat
- 250grams strawberries, hulled, halved
- 1/2 bunch basil, leaves picked
- 1tablespoons balsamic vinegar
Description
Sweet strawberries can be used in savoury recipes, too. Try this nutritionally approved baked ricotta dip topped with vibrant strawberries and aromatic basil.
Method
Step 1 of 4
Preheat oven to 210°C/190°C fan-forced. Line a baking tray with baking paper.
Step 2 of 4
Pick leaves from half of the thyme sprigs. Whisk ricotta, egg and thyme leaves in a bowl. Season with pepper. Spoon into a 20cm round (5cm deep) lightly greased ovenproof frying pan. Smooth top. Sprinkle over parmesan, then bake for 20 minutes or until parmesan is golden.
Step 3 of 4
Meanwhile, place bread on one side of tray, and buckwheat and remaining thyme sprigs on other side. Bake for 10 minutes or until bread is golden.
Step 4 of 4
Top baked ricotta with strawberries and basil. Drizzle with vinegar and sprinkle over buckwheat. Serve with bread and thyme sprigs.
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