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Ricotta Raspberry Canapés

Randy Mayor
Yield 12 servings (serving size: 2 canapés)
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.

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)

Nutrition 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

How to Make It

  1. Preheat oven to 300°.

  2. 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.

  3. 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.