Cashew Ricotta & Tomato Toasties
A savory breakfast or quick lunch made with seed bread, cashew ricotta and baby tomatoes
Ingredients
- 2 slices Whole Grain Bread *nut & seed bread recipe below
- 1/2 cup Cashew Ricotta *recipe below
- 5 Baby Tomatoes
- 1 tbsp Garlic-infused Olive Oil
- 1/2 Lemon Juiced
- 1 tsp Thyme Fresh or Dried
- 1 tbsp Chopped Sunflower Seeds
- 1 cup Mixed Greens
- 1/4 tsp Sesame Seeds
Instructions
- In a small bowl, combine olive oil, lemon juice & thyme
- Toast bread of choice and spread cashew ricotta cream on top.
- Chop tomatoes and slightly salt, if desired. Add to top of ricotta.
- Add mixed greens to plate, drizzle olive oil/lemon/thyme dressing over greens & toasties.
- Top with sesame seeds & sunflower seeds