Herbed Ricotta Sandwiches

Serves: 4
Total Calories: 883


3/4 cup ricotta cheese, whole milk or part-skim
3 tablespoons grated imported Parmesan cheese
1/8 teaspoon minced garlic, fresh or jarred organic
1/2 teaspoon hot pepper sauce
2 tablespoons Basil Pesto, homemade or jarred
salt and ground black pepper to taste
1 (8-ounce) loaf French bread, cut into 24 thin slices
1 egg, large or extra-large
1/2 cup milk, any fat content
no-stick spray oil, butter, or oil for the pan


Combine the ricotta, Parmesan, garlic, hot pepper sauce, and all but 1 teaspoon of the pesto in a bowl. Season with salt and pepper. Make 12 small sandwiches, using 1 tablespoon of the ricotta mixture and 2 slices of bread for each.

Mix the egg, milk, remaining pesto, and salt and pepper in a wide, shallow bowl or pie plate.

Heat a large, nonstick skillet over medium heat. Coat with no-stick spray oil or a small amount of butter or oil. Dip the sandwiches in the custard, a few at a time, and cook until browned and cooked through, 2 to 3 minutes on each side serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 883
Calories from Fat: 419

This Herbed Ricotta Sandwiches recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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