Ricotta, Cherry Tomato & Pesto Toast
with Pine Nuts | Serves 2
Enjoy!
Allergens:
Gluten
•Milk
•Soy
•Wheat
•Pine Nut
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Preparation Time10 minutes
Cooking Time
DifficultyEasy
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: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
Nutritional Values
Energy (kJ)2760 kJ
Fat42.5 g
of which saturates9.2 g
Carbohydrate45 g
of which sugars6.7 g
Protein21.5 g
Sodium830 mg
The average adult daily energy intake is 8700 kJ
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 slice with ricotta (see ingredients). Season to taste. Top with pesto cherry tomatoes. Sprinkle with pine nuts to serve.
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