Random Article
Tomato and Caper Crostini
Cite This!
Please copy/paste the following text to properly cite this HowStuffWorks article:
Publications International, Ltd., the Editors of. "Tomato and Caper Crostini." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/tomato-and-caper-crostini-recipe.htm> 02 December 2008.
Tomato and Caper Crostini
Yield: Makes 2 servings
Ingredients:
1
French roll, cut into 8 slices
2
plum tomatoes, finely chopped (about 4 ounces)
1-1/2
tablespoons capers
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
Preparation:
1.
Preheat oven to 350°F.
2.
Place bread slices on ungreased baking sheet in single layer. Bake 15 minutes or just until golden brown. Cool completely.
3.
Meanwhile combine tomatoes, capers, basil and oil in small bowl; mix well.
4.
Just before serving, spoon tomato mixture on each bread slice; sprinkle with cheese.
Nutritional Information:
| Serving Size: 4 crostini plus 1/2 cup tomato mixture (1 tablespoon per crostini) | |
| Sodium | 466 mg |
| Protein | 4 g |
| Fiber | 2 g |
| Carbohydrate | 13 g |
| Cholesterol | 12 mg |
| Saturated Fat | 3 g |
| Total Fat | 6 g |
| Calories from Fat | 44 % |
| Calories | 123 |
Dietary Exchange:
| Fat | 1 |
| Starch | 1 |
This recipe appears in: Italian
