Brunches Recipes - Cheese and Onion Waffles with Herbed Ricotta and Roast Tomato

Ingredients

• 4 Roma (plum) tomatoes, cut in half

• 1 tablespoon olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon sugar

• 1 tablespoon chopped oregano

• 310 g (1 1/4 cups) low-fat ricotta cheese

• 4 tablespoons chopped herbs (oregano, sage, rosemary, parsley)

• 185 g (1 1/2 cups) self-raising flour

• 3 tablespoons freshly grated Parmesan cheese

• 3 tablespoons grated low-fat Cheddar cheese

• 3 large spring onions (scallions), finely chopped

• 1 egg

• 250 ml (1 cup) low-fat milk

• 2 egg whites

• oregano sprigs, to garnish

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Method:

1. Preheat the oven to 160°C (31 5°F/ Gas 2-3). Lightly grease an oven tray. Put the tomato halves on the tray and drizzle the cut surface with olive oil and balsamic vinegar. Sprinkle with the sugar, oregano and a little salt. Bake for 1 hour, or until very soft.

2. Put the ricotta in a bowl and fold in the chopped herbs. Season to taste. Using two tablespoons, shape the herbed ricotta into eight long egg shapes. Refrigerate until needed.

3. Meanwhile, sift the flour into a bowl, then add the Parmesan, Cheddar, spring onion, whole egg and milk. Season with salt and freshly ground black pepper, then mix well. Whisk the egg whites until soft peaks form and gently fold into the cheese and egg mixture.

4. Preheat a waffle iron and brush lightly with olive oil. Pour in 4 tablespoons waffle batter and cook until golden on both sides. Keep warm in the oven while you cook the remaining waffles (you should have four in total).

5. To serve, arrange two waffle halves on each serving plate with two tomato halves and two ricotta balls on the side. Garnish with a sprig of oregano.