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About the Recipe
Get into the savory breakfast with this herb ricotta spread on toast with the added fiber and protein from cannellini beans for a satisfying start to the day.
Ingredients
0.5 cup part-skim ricotta cheese
2 tablespoons chopped mixed fresh herbs
2 slices seeded sourdough bread, toasted
1 cup rinsed no-salt-added canned cannellini beans, heated
2 tablespoons chopped roasted red bell peppers
Preparation
Mix ricotta and herbs in a small bowl.
Evenly spread the mixture on each toast slice.
Top each with 1/2 cup beans and 1 tablespoon peppers.
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