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Add a photoI love to try and take a good change it around. With this I thought about lasagna. I'm a fan of bruschetta, so I decided to change things up. Instead of noodles, I obviously used bread. In stead of sauce I used over roasted tomatoes. Of course we still need cheese, so I added basil chiffonade into ricotta. And topped this all with arugula.
Ingredientes
- 1 baguette
- 12 tomatoes
- 2 cups of arugula
- 1 pint of ricotta
- 1/2 cup basil chiffonade
- Extra virgin olive oil
- 6 sprigs of thyme
- 1/4 c. Parmesan
- Salt and pepper to taste
Direcciones
1.
Peel and halve tomatoes for roasting.
2.
Roast tomatoes for 5-6 hours at 250 drizzled with olive oil and thyme sprigs set on top.
3.
Chiffonade basil and mix with housemade ricotta (or store bought). Add S&P to taste.
4.
Slice bread 1 1/4" thick.
Assembly.
1.
Lay bread, ricotta, one tomato and then arugula. Sprinkle with Parmesan.
2.
Plate and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 546g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 146 | 46% |
| Total Fat 16.39g | 20% |
| Saturated Fat 9.89g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 301mg | 13% |
| Potassium 1163mg | 33% |
| Total Carbs 23.98g | 6% |
| Dietary Fiber 6.4g | 21% |
| Sugars 11.25g | 8% |
| Protein 21.33g | 34% |
Comentarios
05 de Agosto de 2011This looks great Rob! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
