Baked Ricotta With Roasted Tomatoes

• None None cooking-oil spray
• 2 tsp pine nuts
• 1 clove garlic, peeled and crushed
• 2 cups baby spinach leaves
• 1/2 cup ricotta cheese
• 1 None large egg white, beaten lightly
• 1 tbsp coarsely chopped fresh chives
• 1 pint cherry tomatoes
• 2 tsp balsamic vinegar

1. Preheat the oven to 425u0b0F. Lightly spray 2 x (2.5 oz) ramekins with cooking oil.
2. Heat a large, oiled non-stick frying pan over a low heat and cook the nuts and garlic, stirring, until fragrant. Add the spinach and stir until wilted. Allow the mixture to cool for 10 mins.
3. In a medium bowl, combine the ricotta, egg white and chives with the spinach mixture, then divide the mixture into ramekins.
4. Bake, uncovered, for about 20 mins or until the cheese is browned lightly.
5. Meanwhile, toss the tomatoes with vinegar and place on a baking tray. Roast, uncovered, for 10 mins or until softened. Serve the baked ricotta with roasted tomatoes.

cookingoil spray, nuts, clove garlic, baby spinach, ricotta cheese, egg white, fresh chives, tomatoes, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/29653 (may not work)