Ingredients
- 400g ricotta, beaten until smooth
- 50g toasted almonds, ground
- 250g canned whole peeled tomatoes, cut into dice, salt and leave them to drain in a sieve for 30 minutes.
- 4 sun-dried tomatoes
- extra virgin olive oil, as needed
- a pinch of oregano
- a bunch of basil leaves, chopped with a few leaves kept aside whole to garnish each serving
- salt and pepper
Directions
Step 1
Cook the drained canned tomatoes in a saucepan until all the water has evaporated.
Step 2
Blanch the sun-dried tomatoes in boiling water for 1 minute, squeeze and finely chop. Mix the chopped sun-dried tomatoes with the cooked tomatoes in a bowl. Season with a pinch of oregano, salt, pepper and some extra virgin olive oil.
Step 3
Mix half of the beaten ricotta with the ground toasted almonds. Mix the remaining half of the ricotta with fresh chopped basil, salt and pepper.
Step 4
Prepare 4 glasses, spread the basil ricotta mixture onto the bottom, then spread the first layer of ricotta with almonds and then the tomato mixture. Keep in the refrigerator until ready to serve.
