Portobello and Ricotta Crostini Recipe
4.1g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:15 Minutes
Style:Italian
Cook Time:30 Minutes
Phase:Phase 3
Difficulty:Difficult
Style:Italian
Cook Time:30 Minutes
Phase:Phase 3
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 1tablespoonExtra Virgin Olive Oil
- 0 1/2tbspBalsamic Vinegar
- 1tspGarlic
- 1capPortobello Mushroom Caps
- 1 1/2ozRicotta Cheese (Whole Milk)
- 0 1/2tspSalt
- 1 1/2tbspTomato Paste
-
4Atkins Low Carb Wheat Bread
DIRECTIONS
Use the Atkins recipe to make Atkin's Low Carb Wheat Bread.
- Preheat oven to 425°F.
- Combine half the oil with the vinegar and minced garlic. Brush mixture on both sides of mushroom. Place mushroom, top side up, on a foil-lined baking sheet and bake until golden and soft, about 15 minutes. Cut in half, then thinly slice crosswise to form crescent-shaped pieces.
- Turn on broiler. Cut two circles from each slice of bread with a 2 round biscuit cutter. Brush both sides of circles with remaining oil and broil on a baking sheet 4 from heat source 30 to 40 seconds per side. Transfer toasts to a rack to cool.
- To assemble: Mix ricotta with salt. Spread each toast evenly with tomato pesto, then with ricotta. Top with slightly overlapping mushroom slices. Sprinkle with parsley, if desired.
Cooking Tip
Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
