How to Make Ricotta and Blackberry Jam Crostini
Need something fancyish? This crostini recipe will become your go-to hors d’oeuvre pick. It does double duty as a stress-free afterwork or after-school snack, too. To make it, you don’t actually need an entire footlong baguette here; the recipe works surprisingly well with slices from a standard hoagie or submarine roll—as long as it’s not already split.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
8 min prep time
5 min cook time
6servings
2 crostini
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Step-By-Step Instructions:
- Using a bread knife, trim off the rounded ends of the roll. Cut the roll into 12 slices, about 1/2 inch thick each. Toast the bread slices in a toaster until golden brown.
- Top each slice with 1 Tbsp of the ricotta cheese, then 1 tsp of the jam. Evenly top with the blackberries, then sprinkle with the salt. Arrange on a platter and serve.
Nutrition facts
6 Servings
-
Serving Size
2 crostini
-
Amount per serving
Calories
120
- % Daily value*
-
Total Fat
3.5g
4%-
Saturated Fat
1.7g
9%
-
Saturated Fat
-
Cholesterol
10mg
3% -
Sodium
180mg
8% -
Total Carbohydrate
18g
7%-
Dietary Fiber
2g
7% -
Total Sugars
8g
-
Dietary Fiber
-
Protein
5g
-
Potassium
125mg
3%
Ingredients
whole grain hoagie or submarine roll
1 (4-oz)
part-skim ricotta cheese
3/4 cup
fruit-sweetened blackberry jam
1/4 cup
fresh or thawed frozen blackberries
3/4 cup
sea salt
1/8 tsp