- 6 slices sourdough bread
- 14 ounces low fat ricotta cheese or use goat cheese
- 12 slices prosciutto
- 1 small avocado pitted, peeled and slice
- 6 figs sliced
- 10 basil leaves chopped
- olive oil
- Sea salt and freshly ground black pepper to taste
- Toast or grill bread. Spread each slice with Ricotta (or goat) cheese then top with 2 slices of prosciutto, avocado, figs and chopped basil. Drizzle with olive oil and season with salt and pepper.
- Serve and enjoy!
SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion, cucumber and halved cherry tomatoes, tossed with red wine vinaigrette. VEGETARIAN: Skip the prosciutto, double the avocado and add some sun-dried tomatoes. KOSHER: Skip the prosciutto, double the avocado and add some sun-dried tomatoes. GLUTEN FREE: Make sure prosciutto is gluten free. Use gluten free bread. NUTRITION: Per Serving: 236 Calories; 7g Fat; 16g Protein; 27g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 833mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Fruit; 1 Fat. Points: 6
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