Ricotta Raspberry Canapés

Name: Ricotta Raspberry Canapés
Yield: 4 servings
Ingredients: 12 (1/2-ounce) slices whole wheat peasant bread; 1 cup fresh ricotta cheese; 1/2 teaspoon freshly ground black pepper; 2 cups fresh raspberries; 2 tablespoons honey

Vegetarian Dairy

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Ingredients

12 (1/2-ounce) slices whole wheat peasant bread ⓘ
1 cup fresh ricotta cheese ⓘ
1/2 teaspoon freshly ground black pepper ⓘ
2 cups fresh raspberries
2 tablespoons honey ⓘ

Instructions

Preheat oven to 300°.
Cut each bread slice in half; place on a baking sheet. Bake at 300° for 7 minutes or until lightly toasted. Remove from oven; cool completely.
Combine ricotta and pepper in a small bowl. Spread about 2 teaspoons cheese mixture on each toast. Top each toast with 2 to 3 raspberries; drizzle evenly with honey. Garnish with mint sprigs, if desired. Serve immediately.

Nutrition & Diet Analysis (per serving)

189 kcal 9% DV

Protein Fat Carbs

Macronutrients

Protein 4.9g 10% DV

Total Fat 3.5g 5% DV

Carbs 41.4g 15% DV

Fiber 8g 29% DV

Sugar 21.9g 44% DV

Electrolytes

Sodium 33.8mg 1% DV

Potassium 437.8mg 9% DV

Cholesterol 12.3mg 4% DV

Vitamins & Minerals

Vitamin A 37.3mcg 4% DV

Vitamin C 6.7mg 7% DV

Vitamin D 0.1mcg

Calcium 170mg 13% DV

Iron 2.7mg 15% 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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