Olive Magazine
ricotta kale tomato toasts

Ricotta toast with kale and cherry tomatoes

Published: July 1, 2016 at 12:09 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 1

This recipe for ricotta toast with kale and cherry tomatoes makes a great 10-minute meal for 1. It's veggie and low cal, so ticks a lot of the midweek boxes

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal457
fat22.6g
saturates7.6g
carbs42.7g
sugars11.5g
fibre5.6g
protein17.9g
salt1g
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Ingredients

  • olive oil
  • ½ clove garlic, crushed
  • 8 cherry tomatoes
  • 2 handfuls baby kale, roughly chopped
  • 2 slices malted brown bloomer or crusty bread
  • 4 tbsp ricotta, seasoned
  • 2 tsp mixed with a pinch of sugar balsamic

Method

  • STEP 1

    Heat 1 tbsp olive oil in a frying pan. Add the garlic and cook for a couple of minutes. Add the cherry tomatoes and cook until they start to soften. If the garlic starts to catch, add a tbsp of water. Stir in the kale and keep cooking until wilted. Season.

  • STEP 2

    Toast the bread on both sides then spread over the ricotta. Put on a plate and pile on the kale mix. Drizzle the sweetened balsamic over.

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