Ricotta Raspberry 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.

Yield: 12 servings (serving size: 2 canapés)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 32%
  • Fat: 3.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.1g
  • Carbohydrate: 13.2g
  • Fiber: 2.3g
  • Cholesterol: 11mg
  • Iron: 0.8mg
  • Sodium: 93mg
  • Calcium: 63mg


  • 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)


  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.
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