Garlicky Tomatoes With Ricotta and Arugula on Multigrain Toast

[Guest guest]

[Ed.--The lemon zest in this recipe is what got me. And I'd add some

basil or

thinly sliced Florence fennel too, though.]

 

Garlicky Tomatoes With Ricotta and Arugula on Multigrain Toast

Serves: 2 to 4

 

1 Tablespoon good flavorful extra-virgin olive oil

Salt and ground black pepper to taste

4 plum tomatoes [or more], quartered lengthwise

1/2 cup nonfat ricotta cheese [or well-drained, fork-mashed

cottage cheese, the tangier the better.]

1/2 teaspoon grated lemon zest

4 slices multigrain bread, toasted until crisp

3/4 cup fresh arugula, coarsely chopped

 

Preheat the broiler.

 

Whisk olive oil, minced garlic, salt and pepper in a medium bowl. Add tomatoes

and toss to coat. Place tomatoes, cut side up, on a baking sheet and broil until

tender and beginning to brown, about 5 minutes.

 

Meanwhile, stir ricotta, lemon zest, salt and pepper in same bowl. Spoon this

mixture over toast, then top with arugula. Cut the toasts in half and arrange

roasted

tomatoes on top. Serve with iced tea.

 

Per 2 toast halves: 150 calories, 8g protein, 5 g. fat (1g saturated),

Posted to CookingUpVegetrian , source not credited. I sure

wish people would sourcetag their stuff.

 

Rain

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