Bruschetta

Ingredients: Red seedless grapes – 1 cup Green seedless grapes – 1 cup Cinnamon – ¼ tsp Nutmeg – 1/8 tsp Dash of ground cloves Almond extract – 1/8 tsp (optional) Part – skim Ricotta cheese – 1 cup Candied ginger (minced) – 1 Tb spoon Walnuts (chopped) – 1 Tb spoon Baguette – 1 (cut into 16 slices) Fresh mint leaves for garnish Method:

• Pulse grapes in a food processor 3- 4 times, just until chopped. Drain thoroughly.
• Transfer grapes to a bowl and sprinkle with cinnamon, nutmeg, cloves and almond extract.
• Stir to blend.
• Place ricotta, ginger and walnuts in another bowl and stir to blend.
• Toast bread slices.
• Spread 1 Tb spoon of the ricotta mixture on each bread slices. Top with a spoonful of the grape mixture.
• Garnish with mint or halved grapes, if desired. This makes 4- 6 servings.

PS:

• Thin – slices biscotti, toasted mini bagels or English muffins can be substituted for the baguette.
• If you like the flavour of cinnamon with cheese , then this is a perfect snack.
• This can be served as breakfast or as a snack in the evening.
• Original recipe is from Amy Muzyka - dietition/certified culinary professional.