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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
