Baked Ricotta with Tomato Vinaigrette
- Number of Servings: 8
Ingredients
1 15oz. carton part skim ricotta cheese1 lemonsaltfreshly ground pepper1/4 tsp. dijon mustard2 plum tomatoes1/8 cup olive oil
-Mix together ricotta, lemon peel,1/4 tsp. salt, 1/8 tsp. pepper until blended.
-Spread mixture in pie plate sprayed with olive oil.
-Bake at 375 for 1 hour or until cheese is slightly browned.
-Let stand for 10 minutes to set.
-In a meduim bolw mix together lemon juice, dijon mustard, 1/8 tsp. salt & freshly ground pepper to taste.
-Whisk in olive oil until blended.
-Stir in chopped tomatoes.
-Slice cheese into 8 wedges.
-Place tomato viniagrette on top of cheese.
-Serve with baby greens.
Number of Servings: 8
Recipe submitted by SparkPeople user MOMBONX3.
-Spread mixture in pie plate sprayed with olive oil.
-Bake at 375 for 1 hour or until cheese is slightly browned.
-Let stand for 10 minutes to set.
-In a meduim bolw mix together lemon juice, dijon mustard, 1/8 tsp. salt & freshly ground pepper to taste.
-Whisk in olive oil until blended.
-Stir in chopped tomatoes.
-Slice cheese into 8 wedges.
-Place tomato viniagrette on top of cheese.
-Serve with baby greens.
Number of Servings: 8
Recipe submitted by SparkPeople user MOMBONX3.
Nutritional Info Amount Per Serving
- Calories: 107.5
- Total Fat: 7.8 g
- Cholesterol: 16.5 mg
- Sodium: 144.9 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.2 g
- Protein: 6.2 g
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