Portobello and Ricotta Crostini
4.1g
Net Carbs
14.7g
Protein
8.1g
Fat
1.7g
Fiber
154
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 tablespoon Balsamic Vinegar
- 1/2 teaspoon Salt
- 1 cap Portobello Mushroom Cap
- 1 1/2 ounces Ricotta Cheese (Whole Milk)
- 1 teaspoon Garlic
- 1 1/2 tablespoons Tomato Paste
Directions:
Use the Atkins recipe to make Atkin's Low Carb Wheat Bread.
- Preheat oven to 425°F.
- Combine half the oil with the vinegar and minced garlic. Brush mixture on both sides of mushroom. Place mushroom, top side up, on a foil-lined baking sheet and bake until golden and soft, about 15 minutes. Cut in half, then thinly slice crosswise to form crescent-shaped pieces.
- Turn on broiler. Cut two circles from each slice of bread with a 2 round biscuit cutter. Brush both sides of circles with remaining oil and broil on a baking sheet 4 from heat source 30 to 40 seconds per side. Transfer toasts to a rack to cool.
- To assemble: Mix ricotta with salt. Spread each toast evenly with tomato pesto, then with ricotta. Top with slightly overlapping mushroom slices. Sprinkle with parsley, if desired.
