Roasted cherry tomatoes with fig and ricotta
23 reviewsA fresh and colorful summer dish perfect for sharing with friends!
Utensils
Stovetop, Frying pan
recipe
Step 1
Wash the tomatoes and figs. Cut the tomatoes in half and figs in quarters.
Step 2
Heat a drizzle of olive oil in a nonstick skillet over medium heat. Add the tomatoes and cook for 5 minutes or until tender.
Step 3
Remove from heat. Add salt, pepper and half the chopped basil.
Step 4
Spread the ricotta on the bottom of a large plate or serving dish. Add the tomatoes, figs, the rest of the basil and a final drizzle of olive oil.
Step 5
Serve with some crusty bread and enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 255 cal. |
| Fat | 17 g |
| Carbohydrates | 21 g |
| Protein | 9 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted cherry tomatoes with fig and ricotta" contains 255 Energy, 17 g of Fat, 21 g of Carbohydrates, 9 g of Protein, 5 g of Fiber.
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