Ricotta Italiano Bites


  • Makes20 to 20 servings


  • 1/2 cup low-fat ricotta

  • 4 tsp sun-dried tomato pesto

  • 1 tbsp finely chopped parsley

  • half whole wheat baguette, sliced diagonally into 1/4-in. crostini slices


  • Place 20 crostini on a serving platter and top each with a heaping teaspoon of ricotta.

  • Poke a dab of sun-dried tomato pesto in the middle of each ricotta mound, and garnish with parsley.

  • Makes 20 slices.

  • Speedy prep! Assemble in 5 minutes or less.

  • In a serving (1 crostini with topping): 29 calories, 1.3 g protein, 1.3 g fat, 3.3 g carbohydrates, 0.4 g dietary fibre, 24 mg calcium

This article was originally published on Dec 01, 2009

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