Asparagus Ricotta Bruschetta

Asparagus Ricotta Bruschetta

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 8 ounces asparagus spears
  • 1 teaspoon olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ cup part-skim ricotta cheese
  • ½ teaspoon finely shredded lemon peel
  • 1 small clove garlic, minced
  • ¼ teaspoon snipped fresh rosemary
  • 12½-inch thick slices whole-grain baguette-style French bread, toasted

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: 2 slices each
  • Per serving: 110 calories; 4 g fat(1 g sat); 1 g fiber; 15 g carbohydrates; 5 g protein; 13 mcg folate; 6 mg cholesterol; 1 g sugars; 231 IU vitamin A; 1 mg vitamin C; 62 mg calcium; 1 mg iron; 195 mg sodium; 69 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat, ½ lean protein

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