Photo: Kang Kim; Styling: Tiziana Agnello
Keep weekday mornings interesting with Ricotta-Pistachio Toast for breakfast.
Fat 10.9 g
Satfat 2.6 g
Sodium 137 mg
2 tablespoons light ricotta cheese (such as Calabro's part-skim)
1 slice crusty whole-grain bread
1 teaspoon olive oil
1 tablespoon crushed dry-roasted salted pistachios
Spread ricotta cheese on crusty whole-grain bread. Drizzle olive oil over ricotta. Sprinkle with pistachios.