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Herby Ricotta Waffles

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Sunday’s coming round again and you’re in the mood for a hearty brunch. How about trying our recipe for savoury ricotta waffles? It’s just the thing!

  • Prep Time: 45
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Method: import-018
  • Cuisine: R427

Ingredients

Units Scale

1/2 a bunch each of parsley and basil
250 g ricotta
3 eggs (medium)
1 tsp grated lemon zest
1 pinch of salt, freshly ground pepper
200 g plain soft wheat flour (Preferably Type 405)

2 level tsp baking powder
125 ml full-cream milk
50 g grated cheese e.g. Emmental, Gouda or Cheddar
400 g cherry tomatoes
100 g Sunsweet prunes
1 tbsp olive oil
Oil or fat for waffle iron

Instructions

  1. Wash, shake-dry and chop the herbs. Mix the ricotta, eggs, lemon zest, salt and pepper until smooth. Mix flour and baking powder and stir into the ricotta mixture with the milk. Mix in the grated cheese and herbs.
  2. Wash the tomatoes, halve them and place them next to each other on a baking tray lined with baking paper. Bake in the preheated oven (electric oven: 180 °C/ fan: 160 °C) for approx. 15 minutes. Cut the prunes in half crosswise, add to the tomatoes and bake for another 10 minutes. Mix the tomatoes and prunes, drizzle with olive oil and season with salt and pepper.
  3. In the meantime, heat a square waffle iron, grease it, pour in about 2 tablespoons of waffle batter at a time and gradually bake about 12 waffles. Serve with the baked tomato compote.

Notes

MK2

Nutrition

Find it online: https://sunsweet.eu/recipes/r427-herby-ricotta-waffles/