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Pollo alla Firènze
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Toasted Pesto Rounds
Yield: Makes 12 servings
Ingredients:
1/4
cup thinly sliced fresh basil or chopped fresh dill
1/4
cup grated Parmesan cheese
3
tablespoons reduced-fat mayonnaise
1
medium clove garlic, minced
12
French bread slices, about 1/4 inch thick
1
tablespoon plus 1 teaspoon chopped fresh tomato
1
green onion with top, sliced
Black pepper
Preparation:
1.
Preheat broiler.
2.
Combine basil, cheese, mayonnaise and garlic in small bowl; mix well.
3.
Arrange bread slices in single layer on large ungreased nonstick baking sheet or broiler pan. Broil 6 to 8 inches from heat 30 to 45 seconds or until bread slices are lightly toasted.
4.
Turn bread slices over; spread evenly with basil mixture. Broil 1 minute or until lightly browned. Top evenly with tomato and green onion. Season to taste with pepper. Transfer to serving plate.
Nutritional Information:
| Serving Size: 1 Pesto Round | |
| Sodium | 195 mg |
| Protein | 3 g |
| Fiber | <1 g |
| Carbohydrate | 14 g |
| Cholesterol | 3 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 25 % |
| Calories | 90 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1 |
This recipe appears in:
Italian
