Sun-Dried Tomato Crostini |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Simply Colorado Too! Ingredients:
1 ounce sun-dried tomato |
1/4 cup kalamata olive, pitted |
1 tablespoon capers |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 french baguette, cut into 1/2-inch slices |
8 ounces fat free cream cheese, softened |
2 tablespoons fresh basil, julienned |
Directions:
1. Pour boiling water over the sun-dried tomatoes in a heat-resistant bowl to hydrate. Let stand for 2 minutes; drain. Combine the sun-dried tomatoes, olives, capers, olive oil and garlic in a blender or food processor container. Process until blended.
2. Arrange the bread slices in a single layer on a baking sheet. Bake at 400 degrees for 8 to 10 minutes or until golden brown. Spread the cream cheese on the bread slices. Top with the tomato mixture and sprinkle with the basil. Arrange the crostini on a serving platter. Do not assemble the crostini until just before serving.
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