Best Of The Best Tomato Basil And Fresh Ricotta Sandwich With Recipes

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RICOTTA, TOMATO AND BASIL TORTE



Ricotta, Tomato and Basil Torte image

A delicious light meal with a salad. Great to take on picnics to serve instead of sandwiches or bread. Can be lightly heated and served warm. Recipe from Australian Coeliac Society Magazine Nov/Dec 09 Cooking time does not include chill time in the fridge

Provided by Jubes

Categories     Cheese

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 6

500 g low fat fresh ricotta
100 g low-fat feta, crumbled
3 eggs
2 garlic cloves, crushed
1 bunch fresh basil, finely shredded
375 g grape tomatoes or 375 g cherry tomatoes, halved

Steps:

  • Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin.
  • Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
  • Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
  • Bake in preheated oven for 1 hour or until set and golden.
  • Cool completely before putting in fridge for at least1 hour to firm.

FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL



Fettuccine with Ricotta, Tomatoes and Basil image

An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 3

Number Of Ingredients 6

1 package (9 ounces) refrigerated fettuccine
3 tablespoons butter or margarine, melted
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large tomato, chopped (1 cup)
2 tablespoons coarsely chopped fresh basil leaves

Steps:

  • Cook and drain fettuccine as directed on package. Return to saucepan.
  • Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
  • Top fettuccine with tomato, basil and remaining Parmesan cheese.

Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 3 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g

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