Toasted French bread slices get a topping of seasoned ricotta cheese and roasted asparagus spears for an appetizer or small bite that's perfect for summer entertaining.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Snap off and discard woody bases from asparagus. Arrange spears in a foil-lined 9x9x2-inch baking pan. Brush with olive oil and sprinkle with half of the salt and pepper. Broil 3 to 4 inches from heat for 3 to 5 minutes or until crisp-tender, rearranging halfway through cooking time. Cool; bias-slice asparagus into 2-inch pieces.

  • In a medium bowl combine ricotta, lemon peel, garlic, rosemary, and remaining half of the salt and pepper. Spread ricotta mixture on toasted bread slices. Arrange cooked asparagus pieces on ricotta mixture.

Nutrition Facts

110 calories; protein 4.8g 10% DV; carbohydrates 14.6g 5% DV; exchange other carbs 1; dietary fiber 1.5g 6% DV; sugars 1.5g; fat 3.7g 6% DV; saturated fat 1.1g 6% DV; cholesterol 6.4mg 2% DV; vitamin a iu 231.4IU 5% DV; vitamin c 1.5mg 3% DV; folate 13.2mcg 3% DV; calcium 62mg 6% DV; iron 1.3mg 7% DV; magnesium 6.1mg 2% DV; potassium 69.2mg 2% DV; sodium 194.6mg 8% DV.