INGREDIENTS
1/4
loaf whole wheat baguette (4 ounces)
4
plum tomatoes
1
cup (4 ounces) shredded part-skim mozzarella cheese
3
tablespoons prepared pesto
PREPARATION:
- Preheat oven to 400°F. Slice baguette into 16 very thin, diagonal slices. Slice each tomato lengthwise into four 1/4-inch slices.
- Place baguette slices on ungreased nonstick baking sheet. Top each with 1 tablespoon cheese and 1 slice tomato. Bake about 8 minutes or until bread is lightly toasted and cheese is melted. Top each crostini with about 1/2 teaspoon pesto sauce. Serve warm.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
2 crostini
Fiber
<1 g
Carbohydrate
9 g
Cholesterol
9 mg
Saturated Fat
2 g
Total Fat
3 g
Calories from Fat
34 %
Calories
83
Protein
5 g
Sodium
159 mg
DIETARY EXCHANGE:
Meat
1/2
Starch
1/2
Fat
1/2
