Small Plates: Mushroom Artichoke and Green Onion Crostini


Something Extra:
The Healthy Issue 2014

Recipe Theme

Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!

 

Mushroom Artichoke and Green Onion Crostini

Small Plates: Mushroom Artichoke and Green Onion Crostini
Ingredients
3/4 cup coarsely chopped mushrooms (like shiitake, crimini and oyster)
2 tsp. olive oil
1/3 cup chopped marinated artichoke hearts
1 Large green onion, sliced
1 clove garlic, minced
sea salt and pepper to taste
4 thin slices Nob Hill Trading Co. Whole Grain European Loaf (in our Bakery)
1/2 cup part-skim ricotta cheese, divided
grated Parmesan cheese (topper)
Directions

Prep: 10 minutes, Cook: 8 to 10 minutes, Serves: 2

1. Cook mushrooms in olive oil over medium-high heat until browned. Stir in artichoke hearts, green onion and garlic; cook until hot, then season to taste with sea salt and pepper.

2. Lightly toast bread, then quickly spread each slice with 2 tsp. part-skim ricotta cheese. Spoon vegetable mixture onto toasts and sprinkle liberally with grated Parmesan cheese.

Nutritional Information:
257 calories, 9 g protein, 12 g total fat (2 g sat.), 30 g carbohydrate,
5 g fiber, 1 g sugar, 6 mg cholesterol, 368 mg sodium, 7 points

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