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North Beach bruschetta.

2/3 cup part-skim ricotta cheese 1/4 cup shredded carrot 1/4 cup dried currants 2 tablespoons chopped green onion

At least 1 tablespoon Dijon mustard 1/2 teaspoon dried basil leaves 1/2 pound (1/2 or 1 whole loaf) crusty bread such as Italian ciabatta or French bread 1/2 to 3/4 pound very thinly sliced pastrami 1/3 cup shredded mozzarella cheese Parsley sprigs

In a bowl, combine ricotta, carrot, currants, onion, 1 tablespoon mustard, and basil. Cut bread in half horizontally. Turn with crust down; if needed, trim from cut side to make pieces about 1 inch thick. Trim crust so bread sits steadily. Cut each piece in half crosswise.

Spread cut sides of bread with the ricotta mixture. Loosely pleat pastrami onto cheese, covering bread, then sprinkle meat with mozzarella. Place bread on a 12- by 15-inch baking sheet. Bake in a 400[degree] oven until mozzarella melts, 7 to 10 minutes. Garnish with parsley and accompany with mustard. Serves 4.

Per serving: 329 cal.; 23 g protein; 6.9 g fat (3.8 g sat.); 43 g carbo.; 1,258 mg sodium; 45 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Chan, Roxanne E.
Publication:Sunset
Article Type:Column
Date:Jun 1, 1992
Words:193
Previous Article:Grapefruit, raspberry, and avocado salad.
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