Carrot, Raspberry, and Olive Tartine
Servings 3 people
Ingredients
- 3/4 cup fresh raspberries divided
- 3 Tbsp extra-virgin olive oil
- 1 large lemon
- 1/3 lb carrots about 3 medium carrots
- 1/2 cup coarsely chopped flat-leaf parsley leaves
- 1/4 cup roughly chopped Castelvetrano olives
- 1/3 cup ricotta cheese
- 3 slices whole grain country loaf toasted
Instructions
- In medium bowl, smash 1/4 cup raspberries with a fork. Add olive oil and zest and juice of lemon. Whisk until well combined and set aside.
- On large holes of box grater, grate carrots and add to dressing mixture. Gently fold in chopped parsley and olives.
- Divide ricotta cheese, spreading evenly over slices of bread. Generously heap on carrot mixture and top with fresh raspberries. Drizzle over any remaining vinaigrette left in bowl and serve.
Notes
Per serving: 332 calories; 7 g protein; 19 g total fat (4 g sat. fat); 33 g total carbohydrates (5 g sugars, 6 g fiber); 373 mg sodium