Pesto & Grilled Veggie Crostini

ACTIVE TIME: 20 min. TOTAL TIME: 20 min. SERVES: 6

Ready-made pesto cuts down prep time for these impressive bites topped with smoky grilled veggies

12 slices crusty French bread 1 red and/or yellow pepper,

sliced

1 red onion, sliced

6 asparagus spears

1⁄4 cup ricotta cheese

1⁄4 cup pesto sauce

Fresh basil leaves (optional)

1 Prepare grill for medium-high direct-heat cooking. Grill bread slices, flipping once, until toasted, about 30 sec. per side.

2 Coat pepper and onion with cooking spray; sprinkle with 1⁄4 tsp. salt and 1⁄4 tsp. pepper. Grill, flipping once, until just tender, about 2 min. per side. Repeat with asparagus. Chop pepper and onion; halve asparagus spears.

3 In bowl, combine ricotta cheese, pesto and 1⁄8 tsp. pepper. Divide evenly among bread slices. Top with peppers and onion. Arrange asparagus spears over peppers. If desired, garnish with basil.

Per serving: Cal. 254 Pro. 9g Carb. 38g Fiber 3g Sug. 5g

Chol. 5mg Sod. 596mg Total fat: 8g Sat. 2g