Tomato and Caper Crostini
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Tomato and Caper Crostini
YIELD Makes 2 servings
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INGREDIENTS
| 1 | French roll, cut into 8 slices |
| 2 | plum tomatoes, finely chopped (about 4 ounces) |
| 1‑1/2 | tablespoons capers |
| 1‑1/2 | teaspoons dried basil |
| 1 | teaspoon extra-virgin olive oil |
| 1 | ounce crumbled feta cheese with sun-dried tomatoes and basil, or any variety |
PREPARATION:
- Preheat oven to 350°F.
- Place bread slices on ungreased baking sheet in single layer. Bake 15 minutes or just until golden brown. Cool completely.
- Meanwhile combine tomatoes, capers, basil and oil in small bowl; mix well.
- Just before serving, spoon tomato mixture on each bread slice; sprinkle with cheese.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 4 crostini plus 1/2 cup tomato mixture (1 tablespoon per crostini) |
| Sodium | 466 mg |
| Protein | 4 g |
| Fiber | 2 g |
| Carbohydrate | 13 g |
| Cholesterol | 12 mg |
| Saturated Fat | 3 g |
| Total Fat | 6 g |
| Calories from Fat | 44 % |
| Calories | 123 |
DIETARY EXCHANGE:
| Fat | 1 |
| Starch | 1 |