Ricotta Raspberry Canapés
6 ingredients
3 steps
Ingredients
- 12 (1/2-ounce) slices whole wheat peasant bread
- 1 cup fresh ricotta cheese
- 1/2 teaspoon freshly ground black pepper
- 2 cups fresh raspberries
- 2 tablespoons honey
- Mint sprigs (optional)
Directions
-
1Preheat oven to 300°.
-
2Cut each bread slice in half; place on a baking sheet. Bake at 300° for 7 minutes or until lightly toasted. Remove from oven; cool completely.
-
3Combine ricotta and pepper in a small bowl. Spread about 2 teaspoons cheese mixture on each toast. Top each toast with 2 to 3 raspberries; drizzle evenly with honey. Garnish with mint sprigs, if desired. Serve immediately.
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