Sun-Dried Tomato and Basil Crostini
Little bites of bliss, bursting with all the flavours of the Mediterranean. Here, sundried tomatoes are marinated with a blend of Italian herbs. These tomato and basil crostini are so delicious, your guests will never guess how healthy they really are.
| Servings | Prep Time | Cook Time | Passive Time |
| 4makes 8 | 15 minutes | 10 minutes | 30 minutesmarinating time |
| Servings | Prep Time |
| 4makes 8 | 15 minutes |
| Cook Time | Passive Time |
| 10 minutes | 30 minutesmarinating time |
Ingredients
- 16 sun-dried tomatoes not oil-packed
- 1/2 cup fat-free Italian salad dressing
- 1/3 loaf Vienna bread about 180 g
- 6 large fresh basil leaves
Servings: makes 8
Units:
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Ingredients
Servings: makes 8
Units:
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Instructions
- Place the tomatoes in a medium bowl. Add 6 tablespoons of the Italian dressing and toss to coat evenly. Marinate at room temperature for 30 minutes. Cut the bread diagonally into 8 slices, about 1 cm thick.
- Stack the basil leaves and tightly roll them up lengthwise. Cut them crosswise into very thin slices to make “chiffonade.”
- Meanwhile, preheat the oven to 350°F (180°C). Arrange the slices of bread on a baking sheet and brush both sides with the remaining dressing. Bake the crostini until they are light golden, about 3 minutes on each side. Divide the tomatoes evenly among the bread slices. Bake until they are heated through, about 4 minutes. Sprinkle with basil and keep warm. Serve 2 sundried tomato and basil crostini per person.
Recipe Notes
Per Serving
201 calories
6 g protein
2 g total fat
0 g saturated fat
0 mg cholesterol
38 g total carbohydrate
11 g sugars
4 g fibre
632 mg sodium
*Triple this recipe for a quick hors d’oeuvre for your next party. Use 48 sun-dried tomatoes, 11⁄2 cups salad dressing, 1 large loaf Vienna bread or 2 smaller loaves (550 g in total), and 18 basil leaves. Prepare the recipe as above, making 24 crostini.
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