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Obesity Discussion · 08-01-07, 04:16 AM

PORTOBELLO AND RICOTTA CROSTINI

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:30:00

Calories: 136
Fat: 6 grams
Protein: 9 grams
Carbohydrates: 11 grams
Fiber: 5 grams
Net Carbs: 5 grams
1 tablespoon extra-virgin olive oil, divided
1/2 tablespoon balsamic vinegar
1 teaspoon chopped garlic
1 large portabello mushroom, stem and gills removed
4 slices Atkins Bakery

TM Ready-To-Eat Country White
Bread
3 tablespoons ricotta cheese, drained on a doubled paper
towel 5 minutes
1/2 teaspoon salt
1 1/2 tablespoons tomato pesto
fresh parsley, chopped, for garnish (optional)
1. Preheat oven to 425F. 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 and bake until golden and soft, about 15
minutes. Cut in half, then thinly slice crosswise to form
crescent-shaped pieces.
2. Turn on broiler. Cut two circles from each slice of bread
with a 2" round biscuit cutter Brush both sides of circles
with remaining oil and broil on a baking sheet 4" from
heat source 30 to 40 seconds per side. Transfer toasts
to a rack to cool.
3. To assemble: Mix ricotta with salt. Spread each toast
evenly with tomato pesto, then with ricotta. Top with
slightly overlapping mushroom slices. Sprinkle with
parsley, if desired.
Weve made a traditionally high-carb dish Atkins-friendly by
using low-carb bread.

08-01-07, 04:16 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Portobello and Ricotta Crostini PORTOBELLO AND RICOTTA CROSTINI Servings: 4 Prep time: 0:15:00 Bake/Cook time: 0:30:00 Calories: 136 Fat: 6 grams Protein: 9 grams Carbohydrates: 11 grams Fiber: 5 grams Net Carbs: 5 grams 1 tablespoon extra-virgin olive oil, divided 1/2 tablespoon balsamic vinegar 1 teaspoon chopped garlic 1 large portabello mushroom, stem and gills removed 4 slices Atkins Bakery TM Ready-To-Eat Country White Bread 3 tablespoons ricotta cheese, drained on a doubled paper towel 5 minutes 1/2 teaspoon salt 1 1/2 tablespoons tomato pesto fresh parsley, chopped, for garnish (optional) 1. Preheat oven to 425F. 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 and bake until golden and soft, about 15 minutes. Cut in half, then thinly slice crosswise to form crescent-shaped pieces. 2. Turn on broiler. Cut two circles from each slice of bread with a 2" round biscuit cutter Brush both sides of circles with remaining oil and broil on a baking sheet 4" from heat source 30 to 40 seconds per side. Transfer toasts to a rack to cool. 3. To assemble: Mix ricotta with salt. Spread each toast evenly with tomato pesto, then with ricotta. Top with slightly overlapping mushroom slices. Sprinkle with parsley, if desired. Weve made a traditionally high-carb dish Atkins-friendly by using low-carb bread. Atkins - Portobello and Ricotta Crostini Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________