Baked Ricotta and Tomato Dip with Basil Pesto
Nutrition per Serving
350
Calories
15g
Protein
25g
Carbs
20g
Fat
This recipe includes ricotta cheese, cherry tomatoes, basil pesto, olive oil, and seasonings. The Glycemic Index (GI) for these ingredients is low, making it a great choice for those with PCOS.
Ingredients
1 cup ricotta cheese (250g), 1 cup cherry tomatoes (150g), 1/4 cup basil pesto (60g), 1 tbsp olive oil (15ml), Salt and pepper to taste
Instructions
1. Preheat the oven to 375°F (190°C). 2. In a baking dish, spread the ricotta cheese evenly. 3. Scatter the cherry tomatoes over the ricotta. 4. Drizzle with olive oil and season with salt and pepper. 5. Bake for 20 minutes or until the tomatoes are blistered and the ricotta is hot. 6. Drizzle the basil pesto over the top before serving.
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