Sun-Dried Tomato and Mozzarella Crostini

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Category : Appetizers And Snacks

Recipe : Sun-Dried Tomato and Mozzarella Crostini

Italians like to save their appetites for their meals, but when they want a spuntino, a little
something to nibble with their wine, crostini are the answer. These little canap-like treats
may remind you of cocktail pizzas.

Makes 4 servings

8 sun-dried tomato halves, not packed in oil
1/2 large or 1 small plum tomato, chopped
1 tablespoon low-sodium tomato juice
2 teaspoons olive oil
1 garlic clove, minced
4 ounces crusty Italian bread, cut into eight 1/2-ounce slices and toasted
1 1/2 ounces skim-milk mozzarella cheese, shredded
1/4 teaspoon dried thyme leaves, crumbled
1/4 teaspoon dried oregano

Line the broiler pan with foil, shiny side up. Preheat the broiler.
In a food processor or blender, puree the sun-dried tomatoes, plum tomato, juice, oil
and garlic until smooth.
Place the bread slices on the prepared broiler pan. Spread 1 teaspoon of the tomato
mixture on each slice of bread.
Sprinkle the mozzarella, thyme and oregano evenly over the tomato mixture. Broil 1
minute, until the cheese is melted and bubbling. Serve at once.

SERVING (2 SLICES) PROVIDES: 1/2 Fat, 1 Vegetable, 1/2 Protein, 1 Bread.

PER SERVING: 130 Calories, 3 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 250 mg
Sodium, 18 g Total Carbohydrate, 2 g Dietary Fiber, 7 g Protein, 102 mg Calcium