Portobello And Ricotta Crostini

Portobello And Ricotta Crostini
Portobello And Ricotta Crostini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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