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Tomato And Ricotta Panini

Veggie.Lover's picture
Ingredients
  Plum tomatoes 6 , halved lengthwise (Egg / Italian)
  Ricotta cheese 10 Ounce, drained (315 Grams)
  Chopped fresh basil 2 Tablespoon
  Crushed black peppercorns 2 Teaspoon
  Hot chili sauce 1 Tablespoon
  Turkish bread rounds 4 , split
  Baby spinach leaves 4 Ounce (125 Grams)
Directions

1. Place tomatoes, cut side up, on a baking tray, sprinkle with a little oil and bake at 200°C/400°F/Gas 6 for 35 minutes or until soft.
2. Place ricotta cheese, basil, black peppercorns and chili sauce in a bowl and mix to combine. Spread ricotta mixture over the bases of the bread rounds, then top with roasted tomatoes and spinach leaves and cover with bread tops. Brush sandwiches with oil, place in a preheated frying pan and cook over a low heat for 2-3 minutes each side or until golden and warmed through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Snack
Method: 
Stewed
Dish: 
Sandwich
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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