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Herb Ricotta Bruschetta

Simple, Clean, and Healthy Ricotta Bruschetta



  • 1 pint Cherry Tomatoes
  • 8 oz. low-fat Ricotta cheese
  • 2 Tbsp. Basil Leaves, finely chopped
  • 1 Tbsp. Green Onion, finely chopped
  • 2 slices 40-calorie toast
  • 1 Tbsp. Olive Oil, divided
  • 1 clove Garlic, halved
  • To taste: salt & pepper



  1. Rinse and halve cherry tomatoes, and sprinkle with salt & pepper. Set aside.
  2. In a small mixing bowl, combine: Ricotta cheese, basil, and green onions. Stir until thoroughly mixed. Set aside.
  3. Toast bread until golden brown and rub vigorously with cut raw garlic clove. Note: the rough surface of the bread helps shave the garlic clove (approx 2-3 strokes per slice of bread).
  4. Drizzle or brush the top side of the toast with 1.5 tsp. olive oil.
  5. Assemble the bruschetta by layering each piece of toast with the Ricotta mixture and sliced tomatoes.
  6. Sprinkle with salt & pepper, if desired, and drizzle remaining 1.5 tsp oilive oil. 
  7. Garnish with green onions and chopped basil, if desired.

Servings: 2


One serving replaces: 4 oz. protein, 1 carbohydrate, 4 oz. raw vegetables, and 1 healthy fat

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