Roasted Garlic and Ricotta Crostini

Seasonal Cooking for Renal Patients, reprinted with permission from the University of Alberta Hospital

Photo by Jennifer Snyder

Roasted Garlic and Ricotta Crostini

These simple and delicious crostini make an excellent appetizer or snack. They are a great lower sodium alternative to commercial garlic bread!


  • 6 slices baguette
  • 2 tbsp fresh herbs
  • 2 cloves of garlic (roasted)
  • cracked black pepper
  • 1/2 cup ricotta cheese


  1. Mix ricotta, herbs and roasted garlic together.
  2. Spread on baguette slices and place under broiler until crusty.
Eat with a fresh greens such as this Pear and Arugula salad.

Nutrient Analysis

Calories: 136.5 KCal

Protein: 5.8 g

Carbohydrates: 20 g

Fibre: 1.2 g

Total Fat: 3.8 g

Sodium: 212 mg

Phosphorus: 80 mg

Potassium: 97 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 1 slice

Renal and Diabetic Exchanges

1 dairy
1 starch

Leave a Reply