Toasted Pesto Rounds the Editors of Publications International, Ltd.
Toasted Pesto Rounds
Makes 12 servings
|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|
- 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.
|Serving Size:||1 Pesto Round|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||25 %|
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