Balsamic roasted cherry tomato & ricotta flatbreads

Balsamic roasted cherry tomato & ricotta flatbreads

These warm flatbreads are topped with creamy ricotta, juicy cherry vine tomatoes and crispy red onion tossed in balsamic glaze. They are topped with chopped lemon thyme leaves to bringing a sweet, citrus flavour.

4 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

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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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,344kJ/ 321kcals

Fat

15.1g

Saturated Fat

6g

Carbohydrates

34.2g

Sugars

8.7g

Fibre

4.1g

Protein

12g

Salt

0.7g

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Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating