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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (255g) Recipe makes 4 servings |
||
| Calories 748 | ||
| Calories from Fat 345 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.4g | 59% | |
| Saturated Fat 11.8g | 59% | |
| Monounsaturated Fat 19.1g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 49mg | 16% | |
| Sodium 1025mg | 42% | |
| Potassium 550mg | 15% | |
| Total Carbohydrate 77.5g | 25% | |
| Dietary Fiber 7.7g | 30% | |
| Sugars 2.7g | ||
| Protein 25.1g | 50% | |
Tomato, Pine Nut and Ricotta Bruschetta
Recipe #321222 |
4 min |
2 min prep |
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By: **Mandy**
Aug 25, 2008
A twist on traditional bruschetta found in SFI April 2007. Makes a great snack!
SERVES 4
Ingredients
- 1/3 cup oregano leaves
- 350 g fresh ricotta cheese
- 1/3 cup sun-dried tomato, chopped
- 2 tablespoons pine nuts, toasted
- 20 g parmesan cheese, grated
- 8 slices day-old sourdough bread
- 2 garlic cloves, halved lengthways
- 1/3 cup extra-virgin olive oil
Directions
1
Finely chop 1/4 cup oregano. Combine ricotta, tomatoes, pine nuts, parmesan and chopped oregano in a bowl. Season with salt and pepper.2
Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon of oil. Top with ricotta mixture. Season with salt and pepper. Drizzle each with 1 teaspoon of oil. Top with remaining oregano. Serve.
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- Course > Appetizers
- Course > Lunch/Snacks
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Brunch
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