RASPBERRY-BEET RICOTTA TOAST

Raspberry-Beet Ricotta Toast image

Try something new with Raspberry-Beet Ricotta Toast. This recipe uses frozen beet spirals to help you save on time. Serve Raspberry-Beet Ricotta Toast at your next luncheon for a tasty dish that everyone will love.

Provided by My Food and Family

Categories Home

Time 20m

Yield 10 servings

Number Of Ingredients 8

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Ingredients

1 pkg. (12 oz.) frozen beet spirals
1/4 cup KRAFT Olive Oil Vinaigrettes - Raspberry
1 cup ricotta cheese
1 Tbsp. orange zest
2 Tbsp. honey
2 Tbsp. sliced fresh basil, divided
1 loaf (16 oz.) rustic sourdough bread, cut into 10 slices, toasted
10 raspberries, cut in half

Steps:

Cook beets as directed on package; drain. Immediately place beets in bowl of ice water; let stand 5 min.
Drain beets; pat dry with paper towels. Place in medium bowl. Add vinaigrette; mix lightly.
Mix ricotta, orange zest, honey and 1 Tbsp. basil until blended.
Cut toast slices diagonally in half; spread with ricotta mixture.
Top with beet mixture, raspberries and remaining basil.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g