Romaine Lettuce with Ricotta Tomatoes Au Gratin

Summary

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

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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.