eCook Meal
Ricotta & Olive Open Sandwich
with sourdough rye bread & walnuts
Feast like the Greeks with this out-of-the-ordinary open sandwich, featuring a creamy ricotta, walnut, parsley & olive spread, topped with tangy tomato rounds and a rich balsamic reduction.
Serving guide
Choose your portion size.
LET’S START LUNCH
Heat the bread in a microwave until softened, 15 seconds. Alternatively, toast in a toaster. Allow to cool slightly before assembling.
CHOP-CHOP
In a bowl, combine the olives, the Parsley (to taste), the ricotta cheese, the walnuts, ½ the bagel spice, and seasoning.
WOW!
Lay down the toasted bread and smear with the ricotta and olive mixture. Top with the slices of Tomato and drizzle with the balsamic reduction. Garnish with the remaining bagel spice and dig in!
LET’S START LUNCH
Heat the bread in a microwave until softened, 15 seconds. Alternatively, toast in a toaster. Allow to cool slightly before assembling.
CHOP-CHOP
In a bowl, combine the olives, the Parsley (to taste), the ricotta cheese, the walnuts, ½ the bagel spice, and seasoning.
WOW!
Lay down the toasted bread and smear with the ricotta and olive mixture. Top with the slices of Tomato and drizzle with the balsamic reduction. Garnish with the remaining bagel spice and dig in!
LET’S START LUNCH
Heat the bread in a microwave until softened, 15 seconds. Alternatively, toast in a toaster. Allow to cool slightly before assembling.
CHOP-CHOP
In a bowl, combine the olives, the Parsley (to taste), the ricotta cheese, the walnuts, ½ the bagel spice, and seasoning.
WOW!
Lay down the toasted bread and smear with the ricotta and olive mixture. Top with the slices of Tomato and drizzle with the balsamic reduction. Garnish with the remaining bagel spice and dig in!
Sourdough Rye Bread - 6 slices
Pitted Green Olives - 90g
Fresh Parsley - 8g
Ricotta Cheese - 150g
Walnuts - 30g
Old Stone Mill Everything Bagel Spice - 30ml
Tomatoes - 2
Balsamic Reduction - 45ml
LET’S START LUNCH
Heat the bread in a microwave until softened, 15 seconds. Alternatively, toast in a toaster. Allow to cool slightly before assembling.
CHOP-CHOP
In a bowl, combine the olives, the Parsley (to taste), the ricotta cheese, the walnuts, ½ the bagel spice, and seasoning.
WOW!
Lay down the toasted bread and smear with the ricotta and olive mixture. Top with the slices of Tomato and drizzle with the balsamic reduction. Garnish with the remaining bagel spice and dig in!
Sourdough Rye Bread - 8 slices
Pitted Green Olives - 120g
Fresh Parsley - 10g
Ricotta Cheese - 200g
Walnuts - 40g
Old Stone Mill Everything Bagel Spice - 40ml
Tomatoes - 2
Balsamic Reduction - 60ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R152.26
for 4 servings · R38.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Pitted Green Olives needs 120 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 49% of packR44.08
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Balsamic Reduction needs 60 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 24% of packR19.20
-
Ricotta Cheese needs 200 gRicotta Cheese Avg 250 g 250 g at R46.75 · 80% of packR37.40
Not in the Woolies basket — source these elsewhere:
- Sourdough Rye Bread - 8 slices
- Old Stone Mill Everything Bagel Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ricotta & Olive Open Sandwich?
The preparation time for Ricotta & Olive Open Sandwich with sourdough rye bread & walnuts is between 5 and 8 minutes.
What is the total time required to make Ricotta & Olive Open Sandwich with sourdough rye bread & walnuts?
The total time required to make Ricotta & Olive Open Sandwich with sourdough rye bread & walnuts is between 5 and 8 minutes.
How many servings does Ricotta & Olive Open Sandwich provide?
4 servings
What are the main ingredients in Ricotta & Olive Open Sandwich?
Balsamic Reduction, Old Stone Mill Everything Bagel Spice, Parsley, Pitted Green Olives, Ricotta Cheese, Sourdough Rye Bread, Tomato, Walnut
What is the nutritional information of Ricotta & Olive Open Sandwich?
Calories: 614, Carbs: 80 grams, Fat: grams, Protein: 17.6 grams, Sugar: 20.2 grams, Salt: 1548 grams
How do I prepare Ricotta & Olive Open Sandwich?
CHOP-CHOP: In a bowl, combine the olives, the parsley (to taste), the ricotta cheese, the walnuts, ½ the bagel spice, and seasoning. WOW!: Lay down the toasted bread and smear with the ricotta and olive mixture. Top with the slices of tomato and drizzle with the balsamic reduction. Garnish with the remaining bagel spice and dig in! LET’S START LUNCH: Heat the bread in a microwave until softened, 15 seconds. Alternatively, toast in a toaster. Allow to cool slightly before assembling.
What should be prepared from my kitchen to make Ricotta & Olive Open Sandwich?
Balsamic Reduction, Old Stone Mill Everything Bagel Spice, Parsley, Pitted Green Olives, Ricotta Cheese, Sourdough Rye Bread, Tomato, Walnut
How many calories does Ricotta & Olive Open Sandwich have?
614 calories
How much fat content does Ricotta & Olive Open Sandwich have?
grams