Open-Faced Veggie-Sprout Sandwiches - Pepperidge Farm

Ingredients

• 1/2 cup part-skim ricotta cheese
• 1 tablespoon red wine vinegar
• 1 tablespoon chopped fresh basil leaves
• 1/8 teaspoon freshly black pepper
• 2 slices Pepperidge Farm® Whole Grain German Dark Wheat Bread
• 1 small cucumber, peeled and thinly sliced (about 1 1/2 cups)
• 1 small red bell pepper, cut into 1/4-inch rings
• 1 small zucchini, thinly sliced (about 1 cup)
• 1/2 cup bean sproutsor alfalfa sprouts