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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This looks like a fantastic appetizer. I found it in my mom's Lean and Luscious and Meatless cookbook and am storing it here to try soon. Each serving has only 108 calories and 1 gram of fat! If you use soy parmesan it's dairy-free. Ingredients:
16 slices miniature party rye rounds (1/4 oz slices) |
4 small tomatoes, sliced (or cut 2 large tomatoes into quarters then slice--you want the slices about the same size as the bre) |
2 egg whites |
1/4 teaspoon cream of tartar |
2 tablespoons grated parmesan cheese or 2 tablespoons parmesan soy cheese |
Directions:
1. Preheat oven to 400 degrees.
2. Have a large, ungreased baking sheet ready.
3. Place bread slices on baking sheet; place a slice of tomato on each piece of bread.
4. Place egg whites in a medium bowl; beat at medium speed with an electric mixer until frothy.
5. Add cream of tartar; beat at high speed until egg whites are stiff.
6. Fold in parmesan cheese gently but thoroughly.
7. Place a heaping tablespoonful of egg white mixture on top of each tomato; using a table knife, spread mixture, covering tomato and top edges of bread.
8. Bake 10 minutes or until nicely browned.
9. Serve hot.
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