Try this Ricotta Bruschetta recipe, or contribute your own.
Suggest a better descriptionIf ricotta is watery, cut in quarters, place in strainer and allow to drain for a few hours or 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 until 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 olive oil, hot pepper flakes, garlic and salt. Taste and adjust seasonings if necessary. Spread each piece of bread with about 4 tsp/20 mL ricotta mixture. NOTES : Try to buy the driest ricotta cheese available, but if your brand is very wet, drain the cheese first as described below. From Simply HeartSmart Cooking With Bonnie Stern, this recipes makes about 24 appetizers.
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Serving Size: 1 Serving (719g) | ||
Recipe Makes: 1 | ||
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Calories: 698 | ||
Calories from Fat: 382 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.5g | 57 % | |
Saturated Fat 23.1g | 115 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 138.9mg | 43 % | |
Sodium 722.9mg | 25 % | |
Potassium 701.4mg | 18 % | |
Total Carbohydrate 27g | 8 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 25.7g | ||
Protein 52.3g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 698
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