Veggie Ricotta Toast Recipe
A luxurious veggie ricotta toast recipe that pairs tomatoes and green peppers with a decadent ricotta toast.
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Breakfast
Cuisine Italian
Servings 4
Calories 67 kcal
- 8 slices Whole Grain Bread
- 8 tablespoons Ricotta cheese
- 4 Cherry Tomatoes, quartered
- 1 Green Pepper, seeded and thinly sliced
- 1 handful Arugula
- 1 handful Beetroot Leaves
- Olive Oil, extra virgin, to taste
- Salt, to taste
- Sesame Seeds, to taste
Preheat oven to 375°F and line a baking sheet with parchment paper.
Spray bread slices on both sides with extra virgin olive oil and place them on a baking sheet.
Toast until lightly golden, 10 to 12 minutes (flipping halfway through).
Remove from the oven and let the slices cool for 5 minutes.
Spread ricotta over each of the bread slices.
Top with arugula, baby beetroot leaves, cherry tomatoes, and green pepper slices.
Sprinkle with salt and sesame seeds.
Serve and enjoy.
- To add more flavor, you can add a dash of paprika powder or a pinch of nutmeg to your veggie ricotta toast.
Calories: 67kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 39mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 1mg
Keyword Veggie Ricotta Toast