Portobello And Ricotta Crostini Recipe - Cooking Index
Portobello And Ricotta Crostini Recipe - Cooking Index
Both the toasts (crostini) and topping can be prepared up to a day ahead. If necessary, re-crisp the toasts by baking for a few minutes in a 350 degree oven. Tomato pesto in tubes is available in the tomato sauce section of most supermarkets.
Type: Vegetables| 1 tablespoon | 15ml | Extra-virgin olive oil - divided |
| 1/2 tablespoon | 7.5ml | Balsamic vinegar |
| 1 tablespoon | 15ml | Garlic clove - pressed (large) |
| 1 tablespoon | 15ml | Portabello mushroom - stem and gills (large) |
| Removed | ||
| 4 | Atkins Country White Bread | |
| 3 tablespoons | 45ml | Ricotta cheese - drained on a |
| Doubled paper towel 5 minutes | ||
| 1/4 teaspoon | 1.3ml | Salt |
| 4 teaspoons | 20ml | Tomato pesto |
| Finely-chopped fresh parsley - if desired |
Heat oven to 425 degrees. Combine half the oil with the vinegar and garlic. Brush mixture on both sides of mushroom. Place mushroom, top-side up, on a foil-lined baking sheet. Bake 15 to 18 minutes, until golden. Remove from oven, wrap in foil and let stand 5 to 8 minutes to soften. Pat mushroom dry with paper towel. Cut in half, then thinly slice crosswise to form crescent-shaped pieces.
Meanwhile, heat broiler. Cut two circles from each slice of bread with a 2-inch round biscuit cutter. (Use leftover crusts to make fresh breadcrumbs.) Brush both sides of circles with remaining oil. Broil on a baking sheet 4 inches from heat source 30 to 40 seconds per side. Transfer toasts to a rack to cool.
To assemble: Mix ricotta with salt in a cup. Spread each toast evenly with tomato pesto, then with ricotta. Top with slightly overlapping mushroom slices. Sprinkle with parsley, if desired.
This recipe yields 4 servings.
Carbohydrates: 10 grams
Net Carbs: 5.5 grams
Fiber: 4.5 grams
Protein: 9 grams
Fat: 7 grams
Calories: 136
Source:
Atkins Cookbook at http://atkinscenter.com
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