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Ricotta and Blackberry Jam Crostini
8 min prep time
5 min cook time
6servings
Recipe by
Jackie Newgent, RDN, CDN
Source
The Clean & Simple Diabetes Cookbook/Diabetes Cookbook
Photo by
Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction & Styling by Haleigh Eason
How to Make Ricotta and Blackberry Jam Crostini
Need something fancyish? This crostini recipe will become your go-to hors d’oeuvre pick. It does double duty as a stress-free afterwork or after-school snack, too. To make it, you don’t actually need an entire footlong baguette here; the recipe works surprisingly well with slices from a standard hoagie or submarine roll—as long as it’s not already split.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
8 min prep time
5 min cook time
6servings
2 crostini
Print Recipe >
Step-By-Step Instructions:
- Using a bread knife, trim off the rounded ends of the roll. Cut the roll into 12 slices, about 1/2 inch thick each. Toast the bread slices in a toaster until golden brown.
- Top each slice with 1 Tbsp of the ricotta cheese, then 1 tsp of the jam. Evenly top with the blackberries, then sprinkle with the salt. Arrange on a platter and serve.
Nutrition facts
6 Servings
-
Serving Size
2 crostini
- Amount per serving Calories 120
-
Total Fat
3.5g
- Saturated Fat 1.7g
- Cholesterol 10mg
- Sodium 180mg
-
Total Carbohydrate
18g
- Dietary Fiber 2g
- Total Sugars 8g
- Protein 5g
- Potassium 125mg
- Phosphorous 100mg
Ingredients
whole grain hoagie or submarine roll
1 (4-oz)
part-skim ricotta cheese
3/4 cup
fruit-sweetened blackberry jam
1/4 cup
fresh or thawed frozen blackberries
3/4 cup
sea salt
1/8 tsp
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