These keto-friendly tartines feature thinly sliced summer squash roasted to perfection, served on crispy bread slices spread with a creamy mixture of ricotta cheese, fragrant rosemary, and zesty lemon.
Ingredients:
- 2 medium summer squash, thinly sliced
- 4 slices keto-friendly bread
- 1 cup ricotta cheese
- 1 tablespoon fresh rosemary, chopped
- 1 lemon, zest and juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
Preheat the oven to 375F 190C
Place the sliced summer squash on a baking sheet
Drizzle with olive oil, season with salt and pepper, and toss to coat evenly
Roast the squash in the preheated oven for 15-20 minutes or until tender and slightly caramelized
While the squash is roasting, toast the keto-friendly bread slices until golden brown
In a small bowl, mix together the ricotta cheese, chopped rosemary, lemon zest, and lemon juice
Season with salt and pepper to taste
Spread the ricotta mixture evenly on the toasted bread slices
Top each tartine with the roasted summer squash slices
Garnish with additional fresh rosemary and lemon zest, if desired
Serve immediately and enjoy
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