Toasted Pesto Rounds
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Toasted Pesto Rounds
YIELD Makes 12 servings
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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:
- Preheat broiler.
- Combine basil, cheese, mayonnaise and garlic in small bowl; mix well.
- 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.
- 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.
This recipe appears in:
Italian
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 |
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