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Add a photoServings: 12
Ingredients
- 1 x Baguette loaf
- 1 Tbsp. Extra virgin olive oil
- 1 x Egg
- 1 c. Ricotta cheese, low fat
- 1/4 c. Parmesan cheese, fresh grate
- 2 Tbsp. Fresh parsley, minced
- 2 tsp Fresh basil, minced
- 1 pch Salt
- 1 pch Pepper
Directions
- Slice baguette loaf into 30 slices; trim crusts. Using small bottle or possibly container, press down on centre of eah slice to make indentation. Brush each slice lightly with extra virgin olive oil. Placeon lightly greaded baking sheet; bake in 350F 180C oven for about 10 min or possibly till light golden brown.
- Meanwhile, whisk egg into ricotta cheese. Stir in Parmesan, parsley, basil, salt and pepper. Divide filling among croustades. Return to oven; bake for 15 min or possibly till filling if hard and bread is golden brown. Let cold.
- Serve with a selection of toppings - olives, sweet pepper rings, oil-packed sun-dry tomatoes and capers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 12 servings | |
| Calories 56 | |
| Calories from Fat 38 | 68% |
| Total Fat 4.23g | 5% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 72mg | 3% |
| Potassium 35mg | 1% |
| Total Carbs 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.11g | 0% |
| Protein 3.6g | 6% |
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