Italian Crisps

Name: Italian Crisps
Yield: 4 servings
Ingredients: 1 None baguette; 1/3 cup olive oil, plus additional, for drizzling; 3/4 cup ricotta cheese; 1/3 cup finely grated Parmesan cheese; 1/4 cup coarsely chopped pitted black olives; 1/3 cup coarsely chopped drained sun-dried tomatoes; 6 None large basil leaves, torn, plus additional, to serve

Vegetarian Dairy

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Ingredients

1 None baguette ⓘ
1/3 cup olive oil, plus additional, for drizzling ⓘ
3/4 cup ricotta cheese ⓘ
1/3 cup finely grated Parmesan cheese
1/4 cup coarsely chopped pitted black olives ⓘ
1/3 cup coarsely chopped drained sun-dried tomatoes
6 None large basil leaves, torn, plus additional, to serve ⓘ

Instructions

Preheat the oven to 325°F. Line a baking pan with parchment paper. Cut baguette into very thin slices. Place in a single layer on the prepared pan. Brush with olive oil; season with salt and pepper. Bake for 12 mins or until golden; cool. Store in an airtight container until needed.
Combine ricotta, Parmesan cheese, olives, tomatoes and basil leaves in a medium bowl; season to taste. Cover; refrigerate until needed.
Just before serving, spread ricotta mixture on crisps. Top with additional basil leaves and drizzle with olive oil.

Nutrition & Diet Analysis (per serving)

362 kcal 18% DV

Protein Fat Carbs

Macronutrients

Protein 12.8g 26% DV

Total Fat 29g 37% DV

Carbs 13.6g 5% DV

Fiber 0.6g 2% DV

Sugar 1.3g 3% DV

Electrolytes

Sodium 331mg 14% DV

Potassium 327mg 7% DV

Cholesterol 17.3mg 6% DV

Vitamins & Minerals

Vitamin A 125.5mcg 14% DV

Vitamin C 11.4mg 13% DV

Vitamin D 0.1mcg

Calcium 298.8mg 23% DV

Iron 2.3mg 13% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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