Recipe - Herb And Ricotta Omelette

125 g Butter; softened
50 g Fountain No Added Salt
Tomato Paste
One fourth cup Grated fresh parmesan cheese
1 tablespoon Finely chopped fresh chive
2 md Breadsticks; each about 30cm
; long

1. Preheat oven to moderate (180C).

2. Beat butter until light and fluffy.

3. Add Fountain No Added Salt Tomato Paste, cheese and chives. Mix well.

4. Slice the bread almost all the way through. Spread each slice with a
layer of butter mixture.

5. Wrap the bread in foil.

6. Place in preheated oven for 15 to 20 minutes, open the foil for the
last 5 minutes of cooking.

7. Serve while hot.

Recipe by: Super Food Ideas (Aussie Magazine)

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