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Open-Faced Tomato Parmesan Toast with Arugula










TOTAL TIME: 20 MINS

SERVINGS: 4

CALORIES/SERVING: 385 CALS


INGREDIENTS


  • 2 Ciabatta rolls or 4 slices of thick cut bread

  • 2 teaspoons olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1/3 cup fat-free cream cheese

  • 2 tablespoons Parmesan cheese grated

  • 1 large roma tomato cut into circles

  • 2 cups fresh arugula

  • 1 teaspoon apple cider vinegar



METHOD

  1. Combine olive oil, garlic, basil, tomatoes, and beans in a small bowl and set aside.

  2. Heat olive oil in a pan over medium heat. Pat the fish dry, season with salt and pepper, and pan-fry on each side for about 4 minutes until golden brown. Remove from the pan and set aside.

  3. Add the tomato white bean mixture to the skillet and add the butter. Bring to a low simmer until sauce thickens. About 5-8 minutes. Add the vegetable broth as needed to thin it out. Season with salt and pepper. Add the fish into the pan and spoon the sauce over top of the fish. Serve



NUTRITION

Serving size 1 slice

Calories 385 cal

Protein 5g

Fat, total 6g

- saturated 3g

Carbohydrate 16g

- sugars 2g

Sodium 856mg


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