Herby Ricotta Waffles

Sunday’s coming around again and you’re in the mood for a hearty brunch – our savoury ricotta waffles are just the thing!

Prep Time 20 minutes

Cook Time 25 Minutes

Serving Size: 12

Calories: 200

Carbohydrates: 20g

Protein: 9g

Fat: 10g

Fiber:3g

Sugar: 5g

1/2 cup chopped parsley
1/2 cup chopped basil
1 cup ricotta cheese
3 eggs, beaten
1 tsp lemon zest
1 pinch each salt and pepper
1 and 1/2 cup whole wheat flour
2 tsp baking powder
1/2 cup milk
2/3 cup grated cheese (e.g. Emmental, Gouda or Cheddar)
4 cups cherry tomatoes, halved
2/3 cup Sunsweet Prunes, halved
1 tbsp olive oil
Oil or melted butter for waffle iron

Preheat oven to 350 °F. Preheat the waffle iron according to the manufacturer’s directions.

Place cherry tomatoes in a 7 x 11-inch baking dish. Bake in the oven for 10 to 15 minutes, until tomatoes have burst and are starting to soften. Add the prunes to the tomatoes and bake for another 10 minutes. Mix the tomatoes and prunes, drizzle with olive oil, and season with salt and pepper. Keep warm.

Meanwhile, in a bowl stir together the ricotta, eggs, lemon zest, salt, pepper, and milk until smooth. Mix in flour and baking powder and stir into the ricotta mixture. Fold in the grated cheese and herbs.

Cook batter batches in a greased waffle iron for 5 to 8 minutes, or until golden. Serve with the baked tomato compote.

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