zoom Balsamic roasted cherry tomato & ricotta flatbreads

Share this recipe

  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Balsamic roasted cherry tomato & ricotta flatbreads

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    • Home
    • Recipes
    • b
    • Balsamic roasted cherry tomato & ricotta flatbreads

    Balsamic roasted cherry tomato & ricotta flatbreads

    • Vegetarian
    • Total time: 20 minutes

    Serves: 4

    Ingredients

    400g cherry vine tomatoes, halved
    2 tbsp Waitrose Balsamic Glaze
    1 tbsp olive oil
    ½ red onion, chopped
    1 pack Deli Kitchen Seeded Flatbread Thins
    250g pack essential Waitrose Italian Ricotta
    20g pack lemon thyme, leaves only, chopped
     

    Method

    1. Preheat the grill to high and cover a large baking sheet with foil.

    2. Toss the tomatoes, balsamic glaze, olive oil and red onion together in a bowl and set aside.

    3. Place the flatbreads unfolded onto the baking sheet. Divide the ricotta between them, spread over the top then season. Top with the balsamic tomato mixture and grill for 5-7 minutes.

    4. Remove and leave to cool slightly. Top with fresh lemon thyme, slice into triangles and serve.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary