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Ricotta Cream with Tomatoes

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In a partnership with

@delirec

By

@nay_miranda

View in original language

(Português)

30 min(s)

6 servings

Ingredients

• Fresh ricotta | 350 g
• Cherry Tomatoes | 300 g
• Natural yogurt | 170 g
• Minced garlic | 1 tablespoon
• Olive oil | 150 ml
• Salt |  to taste
• Chopped green smell |  to taste
• Lemon zest | 1 dessert spoon

Recipe

1. I made the tomatoes in the airfryer. I put all the tomatoes, oil, salt and garlic in a mold and put it in the airfryer for 15 minutes at 160°. In the blender I beat the ricotta and the yogurt until it became a paste.
2. Seasoned with lemon zest, green smell, the ricotta is already salty I didn't add more. On a plate I put all the ricotta cream on top of the trusted tomatoes, finished with more green smell. I serve it with homemade breadsticks it's delicious 😋

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