Tomato, Pine Nut And Ricotta Bruschetta

1. Finely chop 1/4 cup oregano. Combine ricotta, tomatoes, pine nuts, parmesan and chopped oregano in a bowl. Season with salt and pepper.

2. Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon of oil. Top with ricotta mixture. Season with salt and pepper. Drizzle each with 1 teaspoon of oil. Top with remaining oregano. Serve.

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Nutrient	Quantity
Total fats	136.9674 g
Protein	681.7202 g
Carbohydrates	652.8472 g
Energy	6642.5688 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5877 g
Water	388.9347 g
Aspartic acid	3.7024 g
Calcium, Ca	13527.2 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0682 g
Lutein + zeaxanthin	1.5188 g
Fiber, total dietary	0.6244 g
Fatty acids, total saturated 22:0	0.0115 g
Carotene, beta	326.3688 g
Niacin	4.3043 mg
Vitamin A, RAE	1060.1688 g
Arginine	2.6192 g
Riboflavin	1.5208 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0189 g
Fatty acids, total saturated 20:1	1.3512 g
Glutamic acid	9.0548 g
Sodium, Na	18694.3375 mg
Fatty acids, total saturated 16:1 undifferentiated	3.6569 g
Total lipid (fat)	136.9674 g
Manganese, Mn	1.5063 mg
Fructose	0.0118 g
Proline	3.8446 g
Fatty acids, total saturated 16:0	35.5895 g
Fatty acids, total saturated 8:0	1.3125 g
Sucrose	0.5822 g
Choline, total	317.0662 mg
Sugars, total	25.5508 g
Serine	2.1534 g
Fatty acids, total saturated 10:0	2.8175 g
Fatty acids, total saturated 18:0	14.4141 g
Vitamin B-6	1.7664 mg
Selenium, Se	743.6681 g
Ash	106.4071 g
Vitamin D	35 IU
Fatty acids, total saturated 18:1 undifferentiated	33.1766 g
Pantothenic acid	0.7983 mg
Phenylalanine	2.0344 g
Beta-sitosterol	22.275 mg
Copper, Cu	0.6169 mg
Betaine	0.0675 mg
Thiamin	0.9069 mg
Retinol	1033.5 g
Methionine	1.0272 g
Iron, Fe	82.2632 mg
Carbohydrate, by difference	652.8472 g
Phosphorus, P	11850.0312 mg
Folate, total	447.7375 g
Tocopherol, gamma	1.8816 mg
Fatty acids, total saturated 4:0	4.601 g
Alanine	1.8619 g
Cholesterol	498.5 mg
Valine	2.5379 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0596 g
Fatty acids, total saturated 18:2 undifferentiated	8.3576 g
Glycine	1.1491 g
Glucose (dextrose)	0.0118 g
Fatty acids, total saturated 14:0	12.806 g
Zinc, Zn	53.1484 mg
Isoleucine	2.153 g
Fatty acids, total saturated 12:0	2.793 g
Fatty acids, total polyunsaturated	10.073 g
Tocotrienol, gamma	0.1164 mg
Leucine	4.4407 g
Vitamin A, IU	3978.3938 IU
Folate, DFE	447.7375 g
Tryptophan	0.4556 g
Vitamin C, total ascorbic acid	0.135 mg
Fatty acids, total saturated 20:0	0.0386 g
Fatty acids, total saturated 6:0	1.8615 g
Campesterol	3.375 mg
Starch	0.2413 g
Tyrosine	2.1474 g
Vitamin B-12	18.79 g
Vitamin K (phylloquinone)	19.3456 g
Fatty acids, total saturated	79.6192 g
Histidine	1.664 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0088 g
Fatty acids, total monounsaturated	38.9969 g
Threonine	1.8719 g
Folate, food	447.7375 g
Vitamin D (D2 + D3)	0.7 g
Vitamin D3 (cholecalciferol)	0.7 g
Vitamin E (alpha-tocopherol)	2.5994 mg
Magnesium, Mg	720.8562 mg
Lysine	4.7741 g
Potassium, K	10068.2438 mg
Cystine	0.3953 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ricotta cheese	350 g	609	10.64	45.43
Extra virgin olive oil	0.33 cup	0	0	0
Parmesan cheese	20	5920	640	80
Sourdough bread	8 slices	0	0	0
Garlic Clove	2 halved	0	0	0
pine nut	2 tablespoons	113.5688	2.2072	11.5374
oregano leaf	0.33 cup	0	0	0
sun tomato	0.33 cup	0	0	0