Rye Bread topped with Corn, Ricotta and Spinach

INGREDIENTS:

  • 1 can corn kernels (drained)
  • 1/2 cup chopped spinach leaves
  • 2 tbsp low-fat ricotta cheese
  • 1 slices toasted rye bread

INSTRUCTIONS:

  1. Place drained corn in microwaveable bowl and heat on high for 30 seconds.
  2. Stir ricotta cheese and spinach into corn.
  3. Place rye bread on plate and top each slice with the corn, cheese and spinach combination.

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