Gluten free bread topped with prosciutto, feta, acorn squash and pomegranates.

Prep Time:  15 minutes   |    Cook Time:  40 minutes   |    Total Time:  55 minutes   |    Servings:  34

Ingredients:

• Carlini  Olive Oil Cooking Spray
• 4  Goldhen  Large Eggs, separated  
• 1/4 teaspoon  Stonemill  Cream of Tartar*
• 3 tablespoons  Happy Farms  Preferred  Part Skim Ricotta Cheese
• a pinch  Stonemill  Iodized Salt, plus additional to taste
• 3 1/2 cups sliced acorn squash
• 1 tablespoon  Carlini  Extra Virgin Olive Oil
• Stonemill  Ground Black Pepper, to taste
• 4.5 ounces  Appleton Farms  Sliced Prosciutto, cut into thin strips
• 1/2 cup  Happy Farms  Preferred  Feta Cheese Crumbles
• 1/2 cup pomegranate seeds

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Preheat oven to 350°.
2. Coat two baking sheets evenly with cooking spray.
3. In a large bowl, beat egg whites and cream of tartar until stiff peaks form.
4. In a small bowl, mix egg yolks, ricotta and a pinch of salt. Gently fold mixture into egg whites.
5. Drop mixture by tablespoon onto baking sheets about 1/2-inch apart. Bake for 20 minutes, until golden brown.
6. Increase oven to 400°.
7. In a medium bowl, toss squash with oil and season to taste with salt and pepper.
8. Lay the squash slices flat onto an ungreased baking sheet. Bake for 20 minutes. Allow to cool for 10 minutes.
9. To assemble: Evenly distribute the prosciutto and acorn squash onto the cloud bread. Top with feta and pomegranate seeds.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

Calories 70   |   Total Fat 4g   |   Sodium 180mg   |   Total Carbohydrate 4g   |   Fiber 1g   |   Sugars 1g   |   Protein 6g