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1/8 teaspoon kosher salt
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8 large egg whites
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1/2 teaspoon cream of tartar
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1/8 teaspoon freshly ground black pepper
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1/3 cup chopped drained oil-packed sun-dried tomatoes
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1/4 cup chopped green onions
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1 1/2 teaspoons olive oil
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4 ounces ricotta salata, cut into 6 thin wedges (Substitute feta if ricotta salata is unavailable.)
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1 tablespoon sun-dried tomato oil
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