Romaine Lettuce with Ricotta Tomatoes Au Gratin

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 cloves garlic
  • 250 g ricotta
  • 4 stalks basil
  • 5 slices toast
  • salt
  • pepper
  • 12 tomato (s), (vine tomatoes, a 50g)
  • 2 tablespoon pine nuts
  • 9 tablespoon olive oil
  • 5 tablespoon balsamic vinegar
  • 1 pinch (s) sugar
  • 2 heads lettuce (romaine, 300g)
  • 60 g parmesan, rated
Romaine Lettuce with Ricotta Tomatoes Au Gratin
Romaine Lettuce with Ricotta Tomatoes Au Gratin

Instructions

  1. Preheat the oven to 220 °. Peel the garlic and press into the ricotta. Finely chop the basil, crumble 1 slice of toast, mix in both. Salt and pepper.
  2. Wash tomatoes, cut off a lid at the top, flatten a little at the bottom so that the tomatoes stand better. Hollow out the tomatoes, pour in the ricotta and sprinkle with pine nuts. Put on a fireproof plate.
  3. Dice the rest of the toast bread 1 cm, spread it next to the tomatoes and drizzle with 4 tablespoon oil. Gratinate in the oven for 8-10 minutes.
  4. Mix together vinegar, salt, pepper, sugar and remaining oil. Clean and wash the romaine, cut into 1 cm wide strips and place on plates. Put the tomatoes in the bed of lettuce, drizzle with the salad sauce. Scatter bread cubes and parmesan on top.

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