Rhubarb and Strawberry Breakfast Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You'll get about five cups of preserves from this recipe. Try leftovers alongside soft cheeses or over vanilla ice cream. Fresh ricotta is available at some supermarkets and at specialty foods stores and Italian markets. Ingredients:
1 1/2 pounds trimmed rhubarb, cut into 1-inch pieces |
1 cup sugar |
1/2 cup fresh orange juice |
1/4 cup fresh lemon juice |
2 tablespoons minced peeled fresh ginger |
2 1-pint containers fresh strawberries, hulled, quartered lengthwise |
1 cup fresh ricotta cheese |
12 diagonal baguette slices, toasted |
Directions:
1. Preheat oven to 350°F. Combine first 5 ingredients in 13x9x2-inch glass baking dish. Cover with foil; bake until rhubarb is soft, about 1 hour. Remove from oven. Mix strawberries into rhubarb mixture in baking dish. Cover; let stand at room temperature 5 minutes. Uncover; cool to room temperature. Cover and chill.
2. Spread ricotta cheese over toasts. Top with generous spoonful of preserves.
3. Per serving: 198.9 kcal calories, 23.8 % calories from fat, 5.3 g fat, 2.8 g saturated fat, 20.0 mg cholesterol, 29.1 g carbohydrates, 1.2 g dietary fiber, 12.0 g total sugars, 28.0 g net carbohydrates, 8.9 g protein Nutritional analysis provided by Bon Appétit
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