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Dried Tomato Crostini

 

26

Yield

24

servings

Prep

30

min

Cook

15

min

Ready

45

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

12 each sundried tomatoes
halves, dry pack
*
¼ cup water
boiling
2 tablespoons balsamic vinegar
or red wine vinegar
1 medium tomatoes
peel, seed, chop
¼ cup red onion
finely chop
4 each olives
minced, ripe, pitted
*
1 tablespoon olive oil
1 ½ teaspoons parsley leaves
snipped
1 clove garlic
minced
½ teaspoon capers
drain, chop
*
1 x black pepper
cracked
*
8 ounces french bread
baguette-style loaf
1 x Parmesan cheese
or mozarella, shred
*
1 x thyme sprigs
fresh, optional
*

Directions

Combine dried tomatoes, water and vinegar.

Let stand for 15 to 20 minutes to soften tomatoes.

Drain.

Discard liquid.

Cut dried tomatoes into thin strips; return to bowl.

Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers.

Season with pepper.

Bias-slice bread into 24 pieces, about ½ inch thick.

Place bread slices on a baking sheet.

Bake in a 350℉ (180℃) oven for 3 to 5 minutes or until light brown.

Turn bread over; bake for 3 to 5 minutes more or until light brown.

Spoon tomato mixture onto toasted bread and serve immediately.

Or, if desired, sprinkle added Paremsan cheese or mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or until cheese is melted.

Garnish with fresh thyme sprigs, if desired.

Serve immediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 3418% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 67mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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