Yesterday's bread with tomatoes and ricotta

Yesterday's bread with tomatoes and ricotta

20 mins Prep · 30 mins Cook

This dish is a great way to use up two of the most common foods that go to waste – bread and milk

Created by Spinneys
Prep time 20 minutes
Cook time 30 minutes
Serves 4
Cuisine Italian
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 332
Fat 21.7g
Saturates 4.7g
Protein 8g
Carbs 28.1g
Sugars 7.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180°C, gas mark 4.


Place the tomato skins and leftover tomatoes on a roasting tray, drizzle with the olive oil and roast until softened and caramelised – approx. 20 minutes.


Heat the oil to 180°C in a pot and deep-fry pieces of the leftover bread until golden brown and crunchy.


Place the fried bread in a blender and blitz to form breadcrumbs.


Mix the breadcrumbs and tomatoes together.


Juice the lemon. To make the ricotta, place the leftover milk in a saucepan and add 2 tbsp of lemon juice (or vinegar) and salt. Heat gently, while stirring, until the mixture starts to split. Strain the mixture through a sieve.


Peel and cube the avocado.


Place the tomato breadcrumbs on a plate, top with the ricotta and avocado. Garnish with the microgreens, if desired, and serve.