Updated on:
October 22, 2012
Nutrition Information (per serving)
calories
75
protein
6 g
sodium
234 mg
carbohydrates
13 g
fat
1 g
fiber
2 g
cholesterol
3 mg
Servings
6
Ingredients
6 Roma tomatoes
½ tsp sea salt
½ tsp freshly ground black pepper
1 Tbsp minced shallots
2 tsp minced garlic
1 head radicchio, washed, rinsed and dried
¼ tsp sea salt
¼ tsp freshly ground black pepper
18 cloves roasted garlic
¾ cup nonfat ricotta cheese
Olive oil spray
To roast garlic: Preheat oven to 400F. Lightly coat a sheet pan with canola oil spray. Arrange garlic cloves on sheet pan and cover with aluminum foil. Cover and roast for 10 to 15 minutes.
Instructions
- Preheat oven to 350F.
- Cut tomatoes in half and core them. In a small bowl, mix salt, pepper, shallots and garlic and sprinkle over the top of tomato halves. Lightly coat a baking sheet with canola oil spray. Place tomatoes on baking sheet and roast for 15 minutes, or until lightly browned. Remove from oven and set aside.
- Preheat grill.
- Season radicchio with salt and pepper. Grill for 5 minutes. Remove from grill, cover and let sit for 5 minutes. Julienne.
- In 6 medium-size individual serving dishes, place 1 tablespoon radicchio and 2 Roma tomato halves topped with 3 cloves of roasted garlic and 2 tablespoons ricotta cheese. Bake for 5 minutes, remove from oven and spray lightly with olive oil spray. Serve immediately.
To roast garlic: Preheat oven to 400F. Lightly coat a sheet pan with canola oil spray. Arrange garlic cloves on sheet pan and cover with aluminum foil. Cover and roast for 10 to 15 minutes.
