• 2minutes
  • 140calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 (12-ounce) baguette , cut horizontally in half

  2. 2 tablespoon(s) refrigerated pesto

  3. 1/2 cup(s) part-skim ricotta cheese

  4. 1/4 teaspoon(s) salt

  5. 1/4 cup(s) drained chopped oil-packed sun-dried tomatoes

Instructions Jump to Ingredients ↑

  1. Prepare outdoor grill for direct grilling on medium.

  2. Meanwhile, brush cut sides of baguette with pesto. In small bowl, combine ricotta and 1/4 teaspoon salt.

  3. Place baguette on grill, cut sides down, and cook about 2 minutes or until toasted. Transfer to cutting board.

  4. Spread ricotta mixture on grilled sides of baguette; top with sun-dried tomatoes. Cut each crosswise into 6 pieces.


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