Instructions

1. Heat oven to 350°F.
2. Grate enough peel from lemon to measure 1-1/2 tsp. zest. Cut zested lemon in half;
3. squeeze 1 tsp. juice from 1 lemon half.
4. Toss asparagus with lemon juice and 1/2 tsp. zest. Reserve remaining zest for later use.
5. Place crackers, with sides touching, in single layer on parchment-covered baking sheet to form rectangle; cover with pesto and mozzarella.
6. Add small dollop of ricotta to each topped cracker; top with asparagus and Parmesan. Bake 5 to 7 min. or until mozzarella is melted.
7. Sprinkle with crushed red pepper and reserved lemon zest.

Variation

Place crackers on baking sheet in 6 groups of 4 crackers each to form 6 squares. Top with remaining ingredients and bake as directed. Or, prepare as individually topped crackers.

Number of servings (yield)

Makes 6 servings, 4 topped crackers each

Category

Appetizer

Related

All Nabisco Recipes

Nutritional Information

160 calories, 7g total fat, 3g saturated fat, 15mg cholesterol, 270mg sodium, 16g carbohydrate, 3g dietary fiber, <1g total sugars includes 0g added sugars, 7g protein, 6%DV Vitamin A, 2%DV Vitamin C, 0%DV Vitamin D, 10%DV calcium, 6%DV iron, 4%DV potassium