The secret ingredients that bring out the natural sweetness in this appetizer are fresh strawberries and roasted tomatoes. Use a whole grain baguette for this sweet and savory appetizer.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with parchment paper. Arrange tomatoes and shallots in prepared pan; sprinkle with salt. Bake 45 minutes or until tomatoes are light brown and slightly dry and shallots are golden, stirring twice. Transfer to a medium bowl. Stir in strawberries; cool slightly.

  • Meanwhile, in a small bowl combine ricotta cheese, honey, and lemon zest.

  • Increase oven temperature to 425 degrees F. Cut bread diagonally into 20 slices; lightly coat both sides with cooking spray. Place on a large baking sheet. Bake 5 to 7 minutes or until light brown and crisp, turning once.

  • Spread bread slices with ricotta mixture. Top with tomato mixture and balsamic glaze, basil, and pepper.

Nutrition Facts

115 calories; protein 5.2g 10% DV; carbohydrates 18.2g 6% DV; exchange other carbs 1; dietary fiber 1.8g 7% DV; sugars 7g; fat 2.8g 4% DV; saturated fat 1.3g 6% DV; cholesterol 7.6mg 3% DV; vitamin a iu 533.5IU 11% DV; vitamin c 10.8mg 18% DV; folate 13.8mcg 4% DV; calcium 75.9mg 8% DV; iron 0.4mg 2% DV; magnesium 11.3mg 4% DV; potassium 174.5mg 5% DV; sodium 187.9mg 8% DV.