Ricotta Raspberry Canapés

Randy Mayor
Fresh ricotta's creaminess is key to this recipe. You can find it in gourmet supermarkets, or make your own. Find our recipe for Homemade Ricotta Cheese at CookingLight.com.

Yield:

12 servings (serving size: 2 canapés)

Recipe from

Nutritional Information

Calories 96
Caloriesfromfat 32 %
Fat 3.4 g
Satfat 1.8 g
Monofat 1 g
Polyfat 0.3 g
Protein 4.1 g
Carbohydrate 13.2 g
Fiber 2.3 g
Cholesterol 11 mg
Iron 0.8 mg
Sodium 93 mg
Calcium 63 mg

Ingredients

12 (1/2-ounce) slices whole wheat peasant bread
1 cup fresh ricotta cheese
1/2 teaspoon freshly ground black pepper
2 cups fresh raspberries
2 tablespoons honey
Mint sprigs (optional)

Preparation

Preheat oven to 300°.

Cut each bread slice in half; place on a baking sheet. Bake at 300° for 7 minutes or until lightly toasted. Remove from oven; cool completely.

Combine ricotta and pepper in a small bowl. Spread about 2 teaspoons cheese mixture on each toast. Top each toast with 2 to 3 raspberries; drizzle evenly with honey. Garnish with mint sprigs, if desired. Serve immediately.

Note:

Jaime Harder, MA, RD,

August 2007