Tomato and Ricotta Open-Face Sandwich
Our dietitians' favouriteThis is the Tomato and Ricotta Open-Face Sandwich recipe.
- Prep: 15 min
- Cooking: 5 min
Ingredients
- 1 3/4 cups (430 mL) Canadian Ricotta
- 2 tbsp (30 mL) fresh chives chopped
- 2 tbsp (30 mL) fresh parsley chopped
- 1/4 - 1/2 tsp (1-2 mL) garam masala
- 1 tbsp (15 mL) 35 % cream to taste
- Salt and freshly ground pepper
- 4 naan breads
- 1/2 cup (125 mL) canned lentils rinsed and drained
- 2 tomatoes sliced
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Preparation
In a bowl, mix Ricotta with herbs, garam masala and cream. Season to taste with salt and pepper.
Broil naan bread in oven or grill on barbecue until crisp. Spread seasoned Ricotta on bread. Sprinkle with lentils and top with tomato slices. Cut into wedges and serve.
Tips
NOTE: You can add crumbled bacon to taste.
How to make your own garam masala:
Ingredients
1 tbsp (15 mL) coriander seeds
1/2 tsp (2 mL) cumin seeds
1/2 tsp (2 mL) black peppercorns
1/4 tsp (1 mL) cardamom seeds (black seeds in their green pod) or ground cardamom
1 cinnamon stick, 2-inch (5 cm) long
3 whole cloves
1/2 tsp (2 mL) ground nutmeg
Preparation
Grind all the spices together in a coffee grinder or use a mortar and pestle. Store in a spice jar.
Cheese alternative: Canadian Cream cheese.
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Nutritional information
Per serving| Energy: | 348 Calories |
| Protein: | 15 g |
| Carbohydrate: | 33 g |
| Fat: | 17 g |
| Fibre: | 2.6 g |
| Sodium: | 490 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 28 % / 308 mg |
| Folate: | 50 % |
| Selenium: | 47 % |
| Thiamin: | 27 % |
| Phosphorus: | 20 % |
