After the sliders we had for lunch we wanted something lighter for supper and this fit the bill. I used store-bought low-fat ricotta instead of making it since I didn’t know how to convert the recipe into a low-fat version. The mixture was delicious and the grilled bread rubbed with garlic was a great vehicle for it. Very tasty. I served it with a mixed green salad with the green salad vinaigrette. The whole meal tasted fresh and green – wonderful for a light summer supper.
The recipes are from the Barefoot Contessa’s How Easy is That cookbook and can be found here.