Pesto Crisps with Tomatoes and Cheese
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- 3/4 cup nonfat ricotta cheese
- 6 Bran-a-crisp crackers
- 2 tomatoes, sliced
- 2 tablespoons basil leaves
- salt and cracked black pepper to taste
1. Spread a generous amount of ricotta on each cracker. Season tomatoes with salt and arrange them on crackers. Sprinkle with cracked black pepper; garnish with basil.