Basil Ricotta Toast with Garlicky Charred Tomatoes and Squash + Weekly Menu
Basil Ricotta Toast with Garlicky Charred Tomatoes and Squash + Weekly Menu is a lacto ovo vegetarian recipe with 8 servings. This side dish has 227 calories, 11g of protein, and 11g of fat per serving. For $1.27 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 11 person found this recipe to be tasty and satisfying. This recipe from Prevention Rd requires low fat ricotta cheese, salt, bread, and zucchini. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a good spoonacular score of 50%. If you like this recipe, you might also like recipes such as Easy & Cheap(er) Basil Pesto + Weekly Menu, Tilapian and Summer Squash Tacos + Weekly Menu, and BBQ Chicken Spaghetti Squash + Weekly Menu.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
½ cup gently packed basil leaves, chiffonade
½ tsp black pepper
8 thick-sliced (1 oz each) bakery bread, toasted
4-5 cloves garlic, minced
1 pint grape tomatoes (about 2 cups)
15 oz ( - 2 cups) low-fat ricotta cheese
3 Tbsp extra-virgin olive oil
¼ tsp salt
½ tsp salt
2 small yellow squash, sliced into half moons
2 small zucchini, sliced into half moons
Equipment:
roasting pan
oven
bowl
Cooking instruction summary:
Preheat broiled to 550 degrees F. Place vegetables in a roasting pan and toss with olive oil, salt, pepper, and garlic until vegetables are well-coated. Broil vegetables for 6-8 minutes on a middle rack; remove from oven and gently toss. Repeat process of broiling and tossing 2-3 additional times for a total of 18-24 minutes or so. Check on your vegetables often to avoid burning*. Meanwhile, mix ricotta, basil, and salt in a medium bowl. Top each piece of toast with cup ricotta mixture, spread to cover the surface, along with 3-4 tablespoons of vegetables each. Serve warm or at room temperature.
Step by step:
1. Preheat broiled to 550 degrees F.
2. Place vegetables in a roasting pan and toss with olive oil, salt, pepper, and garlic until vegetables are well-coated. Broil vegetables for 6-8 minutes on a middle rack; remove from oven and gently toss. Repeat process of broiling and tossing 2-3 additional times for a total of 18-24 minutes or so. Check on your vegetables often to avoid burning*.
3. Meanwhile, mix ricotta, basil, and salt in a medium bowl.
4. Top each piece of toast with cup ricotta mixture, spread to cover the surface, along with 3-4 tablespoons of vegetables each.
5. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
