Ricotta, Cherry Tomato & Pesto Toast
with Pine Nuts | Serves 24.5(27)
Calories
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:Â
21.5g proteinPreparation Time
:Â
10 minutesDifficulty
:Â
EasyAllergens:
- Gluten
- Milk
- Soy
- Wheat
- Pine Nut
- Eggs
- Lupin
- Sesame
- May contain traces of allergens
- Milk
- Soy
- Almond
- Hazelnut
- Peanuts
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
Enjoy!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
/ Serving 2 people
4 slices
Sliced Sourdough
(Contains: Gluten, Milk, Soy, Wheat; May be present: Eggs, Lupin, Sesame, Milk, Soy, Almond, Hazelnut.)
2 punnet(s)
snacking tomatoes
2 packet
basil pesto
(Contains: Milk;)
½ packet
ricotta
(Contains: Milk;)
1 packet
pine nuts
(Contains: Pine Nut; May be present: Sesame, Milk, Soy, Almond, Hazelnut, Peanuts, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut.)
Cooking Steps
1
Toast or grill sliced sourdough to your liking.
2
Meanwhile, halve snacking tomatoes. In a medium bowl, combine tomatoes and basil pesto. Season with salt and pepper.
3
Spread each sourdough slice with ricotta (see ingredients). Season to taste. Top with pesto cherry tomatoes. Sprinkle with pine nuts to serve.
