Ricotta bruschetta

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(1)
Lunch
1 peopleServes 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)
  • Burgen bread, any type, 2 slice(s) (83g)
  • Tomato, 1 medium, sliced (150g)
  • Red onion, 0.25 small, thinly sliced (30g)
  • Parsley, 2 sprig(s), chopped (2g)
  • Olive oil, extra virgin, 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 & Cereals2
Vegetables0.8
Fruit0
Dairy1
Healthy Fats & Oils1
Indulgences0
Kilojoules2015
Protein24.4 g
Total fat19.1 g
- Saturated fat8.2 g
Total carbohydrates40.8 g
- Total sugars14.9 g
Fibre10.5 g
Sodium557 mg

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