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Ингредиенты
- 1 lb Light ricotta cheese 500 g
- 1 x Thin French stick, (about 16 inches/40 cm 1
- 1/2 tsp Pepper 2 mL
- 2 Tbsp. Minced fresh parsley 25 mL
- 2 Tbsp. Minced fresh chives or possibly green onions 25 mL
- 2 Tbsp. Minced fresh basil or possibly dill 25 mL
- 1 Tbsp. Minced fresh mint, or possibly 1/4 tsp/1 mL dry 15 mL
- 2 Tbsp. Extra virgin olive oil, optional 25 mL
- 1/4 tsp Warm red pepper flakes 1 mL
- 2 x Cloves garlic, chopped 2
- Â Â Salt to taste
Инструкции
- If ricotta is watery, cut in quarters, place in strainer and allow to drain for a few hrs or possibly overnight in the refrigerator.
- Slice bread on diagonal into 1/2 inch/1 cm slices. Arrange in single layers on baking sheet. Preheat broiler and broil till slightly crusty on each side but still a little soft in the centre.
- Place ricotta in bowl and beat in pepper, parsley, chives, basil and mint.
- Add in extra virgin olive oil, warm pepper flakes, garlic and salt.
- Taste and adjust seasonings if necessary.
- Spread each piece of bread with about 4 tsp/20 mL ricotta mix.
- NOTES : Try to buy the driest ricotta cheese available, but if your brand is very wet, drain the cheese first as described below.
- HeartSmart Cooking With Bonnie Stern, this recipes makes about 24 appetizers.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 512g | |
| Calories 964 | |
| Calories from Fat 666 | 69% |
| Total Fat 74.52g | 93% |
| Saturated Fat 33.74g | 135% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 479mg | 20% |
| Potassium 649mg | 19% |
| Total Carbs 22.42g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.72g | 1% |
| Protein 52.41g | 84% |
