Sunday, July 8, 2007

Fresh and Delicious













Open-Faced Ricotta Cheese and Tomato Toasts

Whole Wheat bread, toasted
Ricotta Cheese
Tomato, sliced
EVOO
s&p
basil

Spread toast with ricotta cheese (as much as you desire!), top with fresh tomato slices. Dress with a drizzle of EVOO, s&p.

*Served with papaya and avocado slices, dressed the same way.














Italian Green Bean Salad

1/2 pound green beans, trimmed
2 tomatoes, seeded and diced
1 potato (any kind), diced and roasted
2 tablespoons lime juice
4 tablespoons pesto, store bought
Salt and pepper

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl, add diced tomatoes, roasted potatoes, lime juice, pesto. Toss with s&p. Serve cold or at room temperature.

1 comment:

Nicole said...

Your tomato toast is one of my favorite summer treats. I usually use fresh mozz instead. I'll have to try it with ricotta.