Ricotta bruschetta
CSIRO Total Wellbeing Diet
Lunch
1 peopleServes
1
1
- Ricotta cheese, reduced-fat, 0.5 cup(s) (125g)
- Lemon, 1 lemon(s), juiced and 1 teaspoon of zest (99g)
- Pepper, any type, ground, 1 pinch(es) (1g)
- Mixed grain bread, 2 slice(s) (80g)
- Tomato, 1 medium, sliced (150g)
- Red onion, 0.25 small, thinly sliced (30g)
- Parsley, 2 sprig(s), chopped (2g)
- Extra virgin olive oil, 1 teaspoon(s) (5ml)
- Balsamic vinegar, 2 teaspoon(s) (10ml)
Method
Combine ricotta, lemon zest, juice and pepper in a small bowl.
Spread both slices of bread with ricotta mixture and top with tomato and red onion. Sprinkle over parsley and drizzle with oil and balsamic vinegar.
TIP: On cooler months, toast the bread for a warm lunch option.
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0 |
| Bread & Cereals | 2 |
| Vegetables | 0.8 |
| Fruit | 0 |
| Dairy | 1 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Kilojoules | 1962 |
| Protein | 24 g |
| Total fat | 17.1 g |
| - Saturated fat | 8 g |
| Total carbohydrates | 45.2 g |
| - Total sugars | 13.8 g |
| Fibre | 10.3 g |
| Sodium | 542 mg |