Ingredients (5)
- 1 cup oil-packed sun-dried tomatoes, drained
- 1/2 cup ricotta cheese
- 1 teaspoon balsamic vinegar
- Torn fresh basil leaves
- Freshly ground black pepper
- Calories114
- Fat7.9g
- Saturated fat3.09g
- Trans fat
- Carbs7.7g
- Fiber1.64g
- Sugar0.28g
- Protein4.91g
- Cholesterol15.81mg
- Sodium99.53mg
- Nutritional Analysis per serving (4 servings) Powered by
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Like pasta sauce in a spread, this combo of tomato and basil is really versatile, but it tastes especially great with cured meats, fresh mozzarella, prosciutto, grilled or roasted vegetables, or layered on a turkey sandwich.
This recipe was featured as part of our Sandwich Spreads photo gallery.
Instructions
- 1Place the sun-dried tomatoes in a food processor fitted with a blade attachment and pulse 3 to 4 times.
- 2Add the ricotta, vinegar, a few of the basil leaves, and pepper to taste and pulse until a coarse paste forms.
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