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Shallot Socca with Three Herb Pesto, Marinated Cherry Tomatoes, and Ricotta,

Jaime Caldwell
  • 40 minutes
  • Serves 3 to 4

INGREDIENTS

1 cup

Chickpea flour

Sea salt

Olive oil

1

Large shallot, thinly sliced

1 pint

Assorted cherry tomatoes

1/2 tsp

Salt

1 tsp

Sugar

2 tsps

Balsamic vinegar

1

Garlic clove, minced

1/3 cup

Pesto

1/3 cup

Ricotta