Ricotta and Blackberry Jam Crostini

Ricotta and Blackberry Jam Crostini
Source: The Clean & Simple Diabetes Cookbook/Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction & Styling by Haleigh Eason.
Summary

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


This recipe featured in:

Diabetes Forecast Magazine



 

  • Prep time
    8 min
  • Cook time
    5 min
  • Servings
    6 Servings
  • Serving size
    2 crostini
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    2 crostini
  • Amount per serving Calories 120

  • Total Fat 3.5g
    • Saturated Fat 1.5g
  • Cholesterol 10mg
  • Sodium 180mg
  • Total Carbohydrate 18g
    • Dietary Fiber 2g
    • Total Sugars 8g
  • Protein 5g
  • Potassium 125mg
  • Phosphorus 100mg

Choices/Exchanges: 1/2 Starch, 1/2 Fruit, 1/2 Fat

Ingredients

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
Directions

Directions

  1. 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.

  2. 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.

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