Bruschetta with Ricotta, Prosciutto, and Sundried Tomato at foodious.com

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Bruschetta with Ricotta, Prosciutto, and Sundried Tomato

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15 minutes

6 servings

Adjust servings

Yields ~12 pieces

dairy-free

(?)

Has dairy from:

ricotta cheese (whole milk)

gluten-free

(?)

Has gluten from:

baguette

kid friendly

has meat

(?)

Has meat from:

prosciutto

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

ricotta cheese (whole milk)
prosciutto

vegetarian

(?)

Not vegetarian due to:

prosciutto

pescatarian

(?)

Not pescatarian due to:

prosciutto

paleo

(?)

Not paleo due to:

ricotta cheese (whole milk)

This recipe has no customizations.

Nutrition to Note

This recipe has Sodium as 50.4% (as a percentage of RDA).

You may need to take this into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 2.9% of RDA
• Calories: 45.1% of RDA
• Carbs: 12.6% of RDA
• Fat (total lipid): 35.9% of RDA
• Fiber: 8.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 16.8% of RDA
• Sodium: 50.4% of RDA
• Sugar: 9.7% of RDA

• Vitamin A (IU): 16.3% of RDA
• Vitamin B6: 6.7% of RDA
• Vitamin C: 2.9% of RDA
• Iron: 10.8% of RDA
• Magnesium: 10.0% of RDA
• Manganese: 8.3% of RDA
• Niacin: 21.3% of RDA
• Potassium: 10.1% of RDA
• Zinc: 11.9% of RDA

If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

34.6

Calories

902

Fiber

2.47

Iron

2.05

Protein

18.9

Sodium

680

Sugars

3.04

Fat (total lipid)

22.0

INGREDIENTS

Amount

Measure

Adjust

Ingredient

loaf

baguette

sliced into ~12 slices.

1 3/4

cups

ricotta cheese (whole milk)

package

prosciutto

cup

arugula

loosely packed.

whole

sun-dried tomatoes (dry)

1/4

cups

olive oil

for brushing.

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PREPARATION

Preheat the oven to a broil. While oven is heating, slice the baguette into ~12 slices.

Brush each slice with olive oil and place on a baking sheet.

Bake in the oven on broil for ~5 minutes or to desired level of crispness.

Remove from oven and let cool for a few minutes. While cooling, cut the pieces of prosciutto into smaller pieces.

Top each piece with a spoonful of ricotta cheese, a few arugula leaves, and 1-2 pieces of prosciutto.

Add one sundried tomato to each piece and serve.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 902

Protein 18.9 g

Carbohydrates 34.6 g

Iron 2.05 mg

Fiber 2.47 g

Calcium 28.8 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.