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Portobello And Ricotta Crostini


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Portobello And Ricotta Crostini 0 Picture


  • 1 tablespoon extra-virgin olive oil divided
  • 1/2 tablespoon balsamic vinegar
  • 1 large garlic clove pressed
  • 1 large portabello mushroom stem and gills
  • removed
  • 4 slices Atkins Country White Bread
  • 3 tablespoons ricotta cheese drained on a
  • doubled paper towel 5 minutes
  • 1/4 teaspoon salt
  • 4 teaspoons tomato pesto
  • Finely-chopped fresh parsley if desired


Servings 4


Step 1

Heat oven to 425 degrees. Combine half the oil with the vinegar and garlic. Brush mixture on both sides of mushroom. Place mushroom, top-side up, on a foil-lined baking sheet. Bake 15 to 18 minutes, until golden. Remove from oven, wrap in foil and let stand 5 to 8 minutes to soften. Pat mushroom dry with paper towel. Cut in half, then thinly slice crosswise to form crescent-shaped pieces.

Meanwhile, heat broiler. Cut two circles from each slice of bread with a 2-inch round biscuit cutter. (Use leftover crusts to make fresh breadcrumbs.) Brush both sides of circles with remaining oil. Broil on a baking sheet 4 inches from heat source 30 to 40 seconds per side. Transfer toasts to a rack to cool.

To assemble: Mix ricotta with salt in a cup. Spread each toast evenly with tomato pesto, then with ricotta. Top with slightly overlapping mushroom slices. Sprinkle with parsley, if desired.

This recipe yields 4 servings.

Carbohydrates: 10 grams
Net Carbs: 5.5 grams
Fiber: 4.5 grams
Protein: 9 grams
Fat: 7 grams
Calories: 136

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