Ricotta Toast With Brussels Sprouts and Pancetta







A recipe allowed in a / / diet.

Crunchy and soft, creamy and meaty. All these on your morning toast? But of course. It takes a few slices of whole grain bread baked in the oven, low-fat ricotta, and sautéed pancetta with Brussels sprouts. Have a wonderful morning!

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
1 tablespoon olive oil
1 garlic clove
⅓ cup low-fat ricotta

How to Make Ricotta Toast With Brussels Sprouts and Pancetta

  1. 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.
  2. Heat a skillet over medium heat and add the pancetta. Cook and stir until fat is rendered. Add the chicken stock and stir in.
  3. Add the Brussels sprouts and stir them in. Season with salt, add the olive oil and stir some more. Remove from heat.
  4. 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.

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