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
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