Food & Cooking Recipes Lunch Recipes Cheesy Sandwiches 3.6 (45) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 4 Ingredients ¼ cup broccoli florets 1 ¼ cups ricotta cheese ¼ small red bell pepper, very finely chopped ½ small carrot, very finely grated 2 slices whole-wheat bread, crusts removed Directions Bring 1 inch water to a boil in a small saucepan. Add broccoli. Cover; let steam until soft. Drain. Let cool; finely chop. Stir together ricotta, broccoli, bell pepper, and carrot in a medium bowl. Spread 1/4 cup ricotta mixture onto 1 slice of bread. Top with second slice. Cut into quarters. Leftover spread can be refrigerated in an airtight container up to 4 days. Print