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Eatslim Balsamic Caramelised Shallot and Mediterranean Ricotta Torte

Main Meal
Serves 2

1 grain/starchy carb | 1 vegetable (plus salad) | ¾ dairy protein


Ingredients

  • 2 sheets mountain bread (Great Shape only)           
  • 6 shallot onions, finely chopped or 2 leeks, finely sliced
  • 3 cloves garlic, minced
  • 3 tsp balsamic vinegar
  • 4 tsp Eatslim Arrabbiata
  • 120g ricotta cheese
  • Eatslim Balsamic Dressing               
  • Black pepper to taste
  • Fresh herbs of choice (coriander, basil, parsley)
  • Salad greens of choice    

Directions:                                        

  1. Pre-heat oven to 200º C.  Cut sheet of mountain bread in two and sprinkle with water.   Place mountain bread in a lightly oiled small flat baking tin and push down to make a tight fit.  Place in oven and bake for 2 to 3 minutes or until slightly brown.  Be careful not to overbake.
  2. Lightly oil a frying pan and heat on a moderate heat.  Fry shallot onions/leeks & garlic for at least 5 minutes stirring occasionally, until shallot onions/leeks have softened.
  3. Add balsamic vinegar and cook for a further 3 to 4 minutes, stirring occasionally.
  4. In a bowl, add 4 tsp water to Eatslim Arrabbiata and mix to a paste.  Add ricotta and mix together.  Place shallot/leek mix on top of baked mountain bread basket and top with ricotta blend.  Sprinkle with black pepper and chopped garden herbs.  
  5. Serve with a side salad of choice and drizzle with Eatslim Balsamic Dressing.