Ricotta Pine Nut Cream Sandwich

Name: Ricotta Pine Nut Cream Sandwich
Prep time: 15 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: North America, American, carrot salad, low calorie American
Ingredients: 15 g pine nuts (1 tbsp); 1 Carrot; 100 g whole grain toast (4 slices); 80 g Arugula (1 bunch); 10 g ground hazelnuts (1 Tbsp); 20 g salad cream (1 tbsp); 40 g ricotta (2 tbsp); 20 g Sour cream (1 tbsp); Salt; Cayenne pepper

Prep: 15min

| Servings: 2 | Cook: 5min

Try the delicious sandwich with ricotta pine nut cream from Spoonsparrow or one of our other healthy recipes!

★ ★ ★ ★ ★ (1)

Ingredients

15 g pine nuts (1 tbsp)
1 Carrot
100 g whole grain toast (4 slices)
80 g Arugula (1 bunch)
10 g ground hazelnuts (1 Tbsp)
20 g salad cream (1 tbsp)
40 g ricotta (2 tbsp)
20 g Sour cream (1 tbsp)
Salt
Cayenne pepper

Instructions

1.
Roast pine nuts in a dry pan until fragrant, then remove and cool. Peel the carrot and grate finely.
2.
Toast the bread slices.
3.
Wash arugula, pat dry, and finely chop. Mix with grated carrot, pine nuts, hazelnuts, salad cream, ricotta, and sour cream. Season with salt and cayenne pepper, spread on two toast slices, top with remaining slices, and cut in half.