Description
Easy cheesy tartine recipe with a vegetable plate with ranch dip.
Ingredients
Scale
Cheesy soufflé tartine
- 1 large egg
- 1/2 cup part skim ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons Hidden Valley Original Ranch Dressing
- 2 tablespoons shallots (finely chopped)
- pinch salt
- pinch ground black pepper
- 1 loaf ciabatta bread
Healthier vegetable plate
- 1 packet Hidden Valley Original Ranch Dip Mix
- 16 ounces plain low fat Greek yogurt
- 2 tablespoons chives (finely chopped)
- 4–6 cups Vegetables such as cucumber, celery, carrot and bell peppers, sliced into sticks
- cherry tomatoes
Instructions
Cheesy soufflé tartine
- Preheat oven to 475 ºF.
- Whisk egg, ricotta cheese, parmesan cheese, Hidden Valley Original Ranch Dressing, shallots, salt and pepper in a bowl and set aside.
- Slice ciabatta bread in half lengthwise and into slices about 7-8 inches long.
- Cover a baking tray with parchment paper and lay two slices of ciabatta bread on top.
- Using a spoon, spread the cheese mixture on top of each slices.
- Bake in the oven for 10-12 minutes, until the top starts to puff up and begins to turn golden brown.
- Transfer to a plate and serve immediately.
Healthier Vegetable Plate
- Whisk Hidden Valley Original Ranch Dip packet, yogurt and chives. Transfer to a bowl and serve with vegetables sticks.
Notes
Souffle variations: top with slices of tomatoes and bell peppers for a pizza-like meal.
Nutrition
- Serving Size:
- Calories: 455
- Sugar: 4.3 g
- Sodium: 895.2 mg
- Fat: 21.3 g
- Saturated Fat: 7.4 g
- Carbohydrates: 43.3 g
- Fiber: 2.1 g
- Protein: 22.2 g
- Cholesterol: 125.3 mg
