Nutritional Chart
Calories: 365 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 13 g
- 23 g
- 28 g
Ingredients Needed for Ricotta Toast With Brussels Sprouts and Pancetta
6 whole-grain bread slices
1 tablespoon olive oil
2 ounces of pancetta, chopped
2 tablespoons of chicken stock
1 cup Brussels sprouts, quartered
salt
1 tablespoon olive oil
1 garlic clove
⅓ cup low-fat ricotta
pepper
How to Make Ricotta Toast With Brussels Sprouts and Pancetta
- Line a baking tray with parchment paper and place the slices of bread on it. Coat each one with olive oil using a kitchen brush. Bake for 10 minutes at 400⁰F/200⁰C.
- Heat a skillet over medium heat and add the pancetta. Cook and stir until fat is rendered. Add the chicken stock and stir in.
- Add the Brussels sprouts and stir them in. Season with salt, add the olive oil and stir some more. Remove from heat.
- Cut the garlic clove in half. Use it to smear the slices of bread, then spread them with ricotta. Season with pepper and top with Brussels sprout and pancetta mixture.