Tomato and Ricotta Open-Face Sandwich

Name: Tomato and Ricotta Open-Face Sandwich
Yield: 4 - 6 servings
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

Our dietitians' favourite

This is the Tomato and Ricotta Open-Face Sandwich recipe.

Prep: 15 min
Cooking: 5 min

Yields 4 - 6 servings

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.