Tomato-Basil Ricotta Waffle Stack

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 455 cal
• 18g protein
• 42g carbs
• 24g fat
• 4g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 large eggs
• 1 1/4 cups whole milk
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 1/2 cups whole-milk ricotta
• 1 tsp lemon zest
• 3 ripe tomatoes, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/4 cup fresh basil leaves
• to finish flaky salt
• as needed nonstick cooking spray

Instructions

1. 1Preheat the waffle iron to medium-high heat and coat both plates lightly with nonstick spray for clean savory waffle release.
2. 2In a large bowl, whisk flour, baking powder, salt, black pepper, and garlic powder until the seasonings are evenly scattered through the flour.
3. 3Beat the eggs with the milk and olive oil in a second bowl, then stir in the Parmesan and chopped basil.
4. 4Combine wet and dry mixtures with a few confident folds until you have a thick, herby batter; stop as soon as no dry pockets remain.
5. 5Portion batter into the hot iron and cook until deeply golden and crisp on the ridges, about 5 minutes; hold finished waffles on a rack so steam escapes.
6. 6Stir the ricotta with lemon zest and black pepper until creamy and spreadable; taste and adjust seasoning if needed.
7. 7Layer each plate with a hot waffle, a generous smear of lemon ricotta, overlapping tomato slices, and cherry tomato halves.
8. 8Drizzle with extra-virgin olive oil and balsamic glaze, shower with fresh basil leaves and flaky salt, and serve right away while the waffle still crunches under the cool ricotta.