Servings: Serves 4
For the bean spread, place the beans, lemon juice, ricotta, olive oil, garlic, salt and pepper in a mini-chopper and blend until smooth. Spread each slice of bread with 2 tablespoonfuls of the bean spread. Divide the cheese among the 4 slices and toast in a toaster oven until the cheese is golden and melted.
Store the remaining dip in an airtight container. Can be refrigerated for up to 1 week.
Per serving: 157 calories, 20g of carbohydrate, 10g of protein, 4.5g of total fat, 2g of saturated fat, 370mg of sodium, 4g of fiber