Sunday, July 8, 2007

Fresh and Delicious

Open-Faced Ricotta Cheese and Tomato Toasts

Whole Wheat bread, toasted
Ricotta Cheese
Tomato, sliced

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.