Ricotta toast with kale and cherry tomatoes
- Preparation and cooking time
- Total time
- Easy
- serves 1
Skip to ingredients
- olive oil
- ½ clove garliccrushed
- 8 cherry tomatoes
- 2 handfuls baby kaleroughly chopped
- 2 slices malted brown bloomer or crusty bread
- 4 tbsp ricottaseasoned
- 2 tsp mixed with a pinch of sugar balsamic
Nutrition: per serving
- kcal457low
- fat22.6g
- saturates7.6g
- carbs42.7g
- sugars11.5g
- fibre5.6g
- protein17.9g
- salt1g
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.
