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Ricotta Toast with Brussels Sprouts and Pancetta

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!
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!

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Ingredients

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
cup low-fat ricotta
pepper

Ingredients

Steps

1
Done

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
Done

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
Done

Add the Brussels sprouts and stir them in. Season with salt, add the olive oil and stir some more. Remove from heat.

4
Done

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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Nutritional Chart

365 kcal
Calories
13 g
Protein
23 g
Fat
28 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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