Whole-Grain Toast with Ricotta and Pistachios
Adapted from Cooking Light Magazine
I have to include my new breakfast obsession on my blog. I have been eating this toast every morning for the last five days. It starts out with a toasted whole-grain bread, then spread with ricotta cheese, drizzle with olive oil, sprinkle with roasted pistachio nuts, and season with salt and pepper. This toast is on page 96 of the January/February issue of Cooking Light magazine. Also shown on this page are four other types of toppings you can spread on your toast, but I haven't gotten pass the first one which is Ricotta-Pistachio Toast:
First, start out with 100% whole-grain bread. I'm obsessed with Dave's Killer Bread - Powerseed Bread (110 calories and 6 grams of fiber per slice). Toast the bread.
Spread 2 tablespoons of part-skim ricotta cheese (1.0 ounce) evenly on the toast.
Next, drizzle 1 teaspoon extra-virgin olive oil (0.1 ounce) over the ricotta cheese.
Sprinkle 1 tablespoon of roasted chopped or crushed pistachio nuts (0.3 ounce) evenly on the toast. I used Trader Joe's brand dry-roasted, salted pistachio halves and pieces. Then sprinkle with fine sea salt and fresh ground pepper to taste.
The extra-virgin olive oil on the ricotta imparts a nice fruity olive flavor that works well with the pistachios. The pistachios has a dense, meaty texture that give a satisfying crunch with every delicious bite and chew! And not to mention, pistachios are antioxidant powerhouses, which is great for helping to fight against free radicals.
I calculated 246 calories for this toast while Cooking Light calculated 176 calories. I guess it depends on the type of bread you toast or the brand of ricotta cheese you use?