There’s nothing better than flavorsome baked tomatoes, creamy ricotta and fresh basil. Make this for lunch or serve as a delicious appetizer.

ShareTweetSave
Whipped Ricotta, Roast Tomato & Basil Corn Thins Recipe
Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 4 Corn Thins. We used Multigrain
 1 cup Tomatoes, whole & halved
 A drizzle of Avocado Oil with Basil
 Sea salt and black pepper, to taste
 ½ cup Mini Leaf Basil, to garnish
Whipped Ricotta:
 1 cup Ricotta
 1 Clove of Garlic, crushed
 ½ cup Mini Leaf Basil, chopped
 ¼ tsp Sea salt and black pepper
1

Preheat the oven to 200°C.

2

Line a baking tray with baking paper. Place tomatoes on, drizzle with oil, sprinkle with salt and pepper, then bake for 20 minutes until gorgeously roasted.

3

Meanwhile make the whipped ricotta. Add ingredients to a blender and blend for 30 seconds. Scrape down the sides with a spatula and pulse to combine. Set aside.

4

To serve slather corn thins with whipped ricotta, then load with roast tomatoes, mini leaf basil and cracked black pepper.

Ingredients

 4 Corn Thins. We used Multigrain
 1 cup Tomatoes, whole & halved
 A drizzle of Avocado Oil with Basil
 Sea salt and black pepper, to taste
 ½ cup Mini Leaf Basil, to garnish
Whipped Ricotta:
 1 cup Ricotta
 1 Clove of Garlic, crushed
 ½ cup Mini Leaf Basil, chopped
 ¼ tsp Sea salt and black pepper

Directions

1

Preheat the oven to 200°C.

2

Line a baking tray with baking paper. Place tomatoes on, drizzle with oil, sprinkle with salt and pepper, then bake for 20 minutes until gorgeously roasted.

3

Meanwhile make the whipped ricotta. Add ingredients to a blender and blend for 30 seconds. Scrape down the sides with a spatula and pulse to combine. Set aside.

4

To serve slather corn thins with whipped ricotta, then load with roast tomatoes, mini leaf basil and cracked black pepper.

Whipped Ricotta, Roast Tomato & Basil on Corn Thins