Tomato and Caper Crostini the Editors of Publications International, Ltd.
Tomato and Caper Crostini
Makes 2 servings
|1||French roll, cut into 8 slices|
|2||plum tomatoes, finely chopped (about 4 ounces)|
|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|
- 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.
|Serving Size:||4 crostini plus 1/2 cup tomato mixture (1 tablespoon per crostini)|
|Saturated Fat||3 g|
|Total Fat||6 g|
|Calories from Fat||44 %|
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