Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Yesterday's bread with tomatoes and ricotta

Italian 20 Mins Prep · 30 Mins Cook

Preheat the oven to 180°C, gas mark 4.
Place the tomato skins and leftover tomatoes on a roasting tray, drizzle with the olive oil and roast until softened and caramelised – approx. 20 minutes.
Heat the oil to 180°C in a pot and deep-fry pieces of the leftover bread until golden brown and crunchy.
Place the fried bread in a blender and blitz to form breadcrumbs.
Mix the breadcrumbs and tomatoes together.
Juice the lemon. To make the ricotta, place the leftover milk in a saucepan and add 2 tbsp of lemon juice (or vinegar) and salt. Heat gently, while stirring, until the mixture starts to split. Strain the mixture through a sieve.
Peel and cube the avocado.
Place the tomato breadcrumbs on a plate, top with the ricotta and avocado. Garnish with the microgreens, if desired, and serve.