Sun-Dried Tomato and Basil Crostini
Number of servings : Prep time: Cooking time: 10 minutes Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Number of servings :
Prep time:
Cooking time: 10 minutes
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet :
Ingredients
16 sun-dried tomatoes (not oil-packed)
1/2 cup (125 mL) fat-free Italian salad dressing
1/3 loaf French bread (about 6 oz/170 g)
6 large fresh basil leaves
Directions
Put tomatoes in medium bowl. Add 6 tbsp (90 mL) dressing and toss to coat evenly. Marinate at room temperature 30 minutes. Cut bread diagonally into 8 slices, about 1/2 inch (1 cm) thick. Stack basil leaves and tightly roll up lengthwise. Cut crosswise into very thin slices to make chiffonade. Meanwhile, preheat oven to 350ºF (180ºC). Arrange slices of bread on baking sheet and brush both sides with remaining dressing. Bake until light golden, about 3 minutes on each side. Divide tomatoes evenly among bread slices. Bake until heated through, about 4 minutes. Sprinkle with basil and keep warm. Health Hint: Sun-dried tomatoes contribute texture and flavour, plus they are fat and cholesterol free. The dried tomatoes in each serving (2 crostini) supply the same amount of lycopene found in 1 large plum tomato—that’s the carotenoid that has been linked to reducing the risk of prostate cancer. Makes 4 servings. Cook’s Clue: Triple this crostini recipe for a fast-to-fix hors d’oeuvre for your next party. Use 48 sun-dried tomatoes, 1-1/2 cups (375 mL) salad dressing (about one 12-oz bottle), 1 large loaf French bread or 2 smaller loaves (18 oz / 375 g total), and 18 basil leaves. Prepare the recipe as above, making 24 crostini.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:817
