Ingredients
- 2 Whole Grain Nan Breads
- 2/3 Cup Ricotta Part skim will save some calories
- 2 Tbsp. Pesto
- 2 Tblsp. Grated Romano Cheese
- 1/4 Cup Fat Free half & Half
- Kosher Salt and Pepper To taste
- 1 Pint Grape tomatoes The multi-color ones are nice
- 1/4 Cup Grated Italian Cheese Blend
- 2 Tblsp. Feta Cheese
- 1/3 Cup Shredded Basil
- Olive Oil
Servings:
Instructions
- Slice the tomatoes in half. Toss on a foil lined sheet pan with olive oil, salt, and pepper. Roast at 425 for 10 minutes.
- Combine the ricotta, pesto, half & half, and Romano cheese. Set aside.
- Heat the grill . Place the nan bread on the grill to toast one side (2 – 3 minutes). remove from the grill.
- Spread the toasted side of the bread with the ricotta mixture and top each bread with the tomatoes. Divide the Italian blend and feta cheeses evenly between the two breads.
- Grill covered for 7 – 10 minutes until the cheese begins to melt and the bread is golden brown.
- Remove from grill. Drizzle with a little olive oil and sprinkle with the shredded basil. Serve.
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