Jow - Recipe: Baby Tomatoes with Ricotta & Figs

Baby Tomatoes with Ricotta & Figs

A fresh & colorful summer dish. Perfect for sharing with friends!

Victoire
4 minutesPrep time
5 minutesCook time
271 cal.Per serving
  

Utensils

Stovetop, Frying pan

recipe

Figs (fresh)
Cherry tomatoes

Step 1

Wash the tomatoes & figs. Cut the baby tomatoes in half & the figs into quarters.

Cherry tomatoes

Step 2

Heat a drizzle of olive oil in a pan over medium heat. Add the tomatoes & cook for 5 min, or until they soften.

Basil (fresh)

Step 3

Remove from heat. Add salt, pepper & half the chopped basil.

Ricotta cheese
Figs (fresh)
Cherry tomatoes
Basil (fresh)

Step 4

Spread the ricotta onto a serving plate. Arrange the tomatoes, figs & the rest of the basil over top. Add a final drizzle of oil.

Step 5

Serve with some crusty bread & don't forget to share!

Nutrition facts

Average estimated amount for one serving

Energy271 cal.
Fat18g
Carbohydrates21g
Protein7g

On average, one serving of the recipe "Baby Tomatoes with Ricotta & Figs" contains 271 Energy, 18 g of Fat, 21 g of Carbohydrates, 7 g of Protein.

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Baby Tomatoes with Ricotta & Figs