Name: Smoked salmon and ricotta toast
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 1 serving
Ingredients: 1 slice sourdough bread, 1-inch-thick slices; 2/3 cup part-skim ricotta cheese; 5 oz smoked salmon; 1 1/2 tbsp capers, drained; 2/3 cup fresh dill, torn; 1/2 tsp black pepper; 1 tsp extra virgin olive oil

Nutrition

Per serving

613 calories

Protein: 52g; 34% of calories
Carbs: 46g; 30% of calories
Fat: 24g; 36% of calories

Instructions

Prep 10 min · Cook 2 min

Heat a 12-inch skillet over medium heat and add the oil. Place the sourdough slices in the pan and toast for 2 minutes, flip, and toast for 2 minutes more until golden brown and crispy.
Spread the part-skim ricotta evenly over the warm toasted bread. Drape the smoked salmon over the cheese, then sprinkle with the capers, fresh dill, and black pepper.

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