Roasted Tomato and Ricotta Bruschetta

Roasted Tomato and Ricotta Bruschetta

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From: Diabetic Living Magazine

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.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2 cups seeded and coarsely chopped assorted tomatoes
  • 2 medium shallots, cut into thin wedges
  • ¼ teaspoon salt
  • 5 strawberries, quartered
  • 1 cup part-skim ricotta cheese
  • 2 tablespoons honey
  • ½ teaspoon lemon zest
  • 6 ounces whole grain baguette-style French bread
  • Nonstick cooking spray
  • 10 teaspoons balsamic glaze
  • 2 tablespoons coarsely snipped fresh basil
  • ¼ teaspoon freshly ground black pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°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.
  2. Meanwhile, in a small bowl combine ricotta cheese, honey, and lemon zest.
  3. Increase oven temperature to 425°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.
  4. Spread bread slices with ricotta mixture. Top with tomato mixture and balsamic glaze, basil, and pepper.

Nutrition information

  • Serving size: 2 bruschetta
  • Per serving: 115 calories; 3 g fat(1 g sat); 2 g fiber; 18 g carbohydrates; 5 g protein; 14 mcg folate; 8 mg cholesterol; 7 g sugars; 533 IU vitamin A; 11 mg vitamin C; 76 mg calcium; 0 mg iron; 188 mg sodium; 175 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat, ½ vegetable

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