RECIPE: Pineapple Breakfast Sandwich

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Serves 2

This open-face sandwich makes for a bright, filling breakfast. For a tropical twist, skip the strawberries and walnuts and top with bananas and shredded coconut instead. 

Ingredients

1/2 cup finely chopped fresh pineapple 
4 tablespoons Neufchatel or part-skim ricotta cheese 
2 slices whole grain bread, toasted 
4 large strawberries, sliced 
2 tablespoons chopped walnuts

Method

In a small bowl, combine pineapple and Neufchatel and then spread evenly on bread. Top with strawberries and walnuts and serve.

via WholeFoods

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