2 tbsp low-fat ricotta
2 slices Burgen soya and linseed bread or gluten-free bread
½ cup fresh basil leaves
40 g (½ cup) mixed char-grilled vegetables in oil, patted dry with a paper towel
1 tbsp walnuts, broken into pieces
Freshly ground black pepper
- Spread ricotta over both slices of bread. Top 1 slice of the bread with basil leaves, chargrilled vegetables and walnuts. Sprinkle with pepper.
- Place second piece of bread on top of the nuts. Press down. Serve.