NUTRITION

SERVINGS

INGREDIENTS

0.75 cup part-skim ricotta cheese

2 slice sprouted grain bread

2 oz smoked salmon

1 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic glaze

5 leaf fresh basil

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the cherry tomatoes on a small baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.

• 3

  Roast the tomatoes for 12 to 15 minutes until they are soft and the skins begin to burst.

• 4

  While the tomatoes roast, toast the sprouted grain bread slices until they are golden brown and sturdy.

• 5

  Slice the garlic clove in half and rub the cut side over the warm surface of the toasted bread for a subtle aromatic base.

• 6

  In a small bowl, whisk the ricotta cheese vigorously for 30 seconds until it becomes light and airy.

• 7

  Spread the whipped ricotta evenly across both slices of toast.

• 8

  Layer the smoked salmon slices over the ricotta, followed by the warm roasted tomatoes and any juices from the pan.

• 9

  Finish the toasts with torn fresh basil leaves and a light drizzle of balsamic glaze before serving.