Tomato-Basil Ricotta Waffle Stack

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp garlic powder
• 2 large eggs
• 1 1/4 cups whole milk
• 1/4 cup plain Greek yogurt
• 3 tbsp olive oil
• 1/3 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 1/2 cups whole-milk ricotta
• 1 tsp lemon zest
• 1 tbsp honey
• 3 medium ripe tomatoes, sliced
• 1 cup mixed baby tomatoes, halved
• 1/2 cup fresh basil leaves for garnish
• 2 tbsp extra-virgin olive oil for drizzling
• 2 tbsp balsamic glaze
• to taste flaky salt and black pepper
• as needed nonstick cooking spray

Instructions

1. 1Heat your waffle iron to medium. Whisk flour, baking powder, salt, and garlic powder in a large bowl so the leaveners are evenly distributed.
2. 2In a second bowl, whisk eggs, milk, Greek yogurt, and olive oil until smooth. Stir in the Parmesan and chopped basil.
3. 3Combine wet and dry ingredients with a few confident folds until a thick, scoopable batter forms; do not overmix. Let it sit 3 to 4 minutes while the iron finishes heating.
4. 4Stir the ricotta in a small bowl with lemon zest, honey, salt, and a few grinds of black pepper until creamy and lightly seasoned. Taste and adjust salt so it tastes bright.
5. 5Spray the iron lightly. Portion batter into the center, close the lid, and cook until the waffle is deeply golden with crisp edges and the cheese smells toasty, usually 4 to 5 minutes.
6. 6Move cooked waffles to a rack. If stacking for service later, keep them in a single layer in a 200°F oven so they do not steam soft.
7. 7Season the sliced tomatoes and halved baby tomatoes with flaky salt and black pepper. Let them sit a minute so juices begin to release.
8. 8Place one waffle on each plate and spread a generous layer of the lemony ricotta over the surface, pressing it lightly into the pockets.
9. 9Layer tomato slices and baby tomatoes over the ricotta, then top with a second smaller waffle piece or simply leave as an open stack if using larger waffles.
10. 10Drizzle with extra-virgin olive oil and balsamic glaze, shower with fresh basil leaves, and finish with one more crack of black pepper. Serve immediately while the waffle still contrasts the cool, creamy ricotta.