Cheesy Soufflé Tartine and Healthier Vegetable Plate

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Easy cheesy tartine recipe with a vegetable plate with ranch dip.



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)
  • 46 cups Vegetables such as cucumber, celery, carrot and bell peppers, sliced into sticks
  • cherry tomatoes


Cheesy soufflé tartine

  1. Preheat oven to 475 ºF.
  2. Whisk egg, ricotta cheese, parmesan cheese, Hidden Valley Original Ranch Dressing, shallots, salt and pepper in a bowl and set aside.
  3. Slice ciabatta bread in half lengthwise and into slices about 7-8 inches long.
  4. Cover a baking tray with parchment paper and lay two slices of ciabatta bread on top.
  5. Using a spoon, spread the cheese mixture on top of each slices.
  6. Bake in the oven for 10-12 minutes, until the top starts to puff up and begins to turn golden brown.
  7. Transfer to a plate and serve immediately.

Healthier Vegetable Plate

  1. Whisk Hidden Valley Original Ranch Dip packet, yogurt and chives. Transfer to a bowl and serve with vegetables sticks.


Souffle variations: top with slices of tomatoes and bell peppers for a pizza-like meal.


Keywords: Side, Super Bowl

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