¼ loaf whole wheat baguette (4 ounces)
4 plum tomatoes
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 tablespoons prepared pesto sauce
1. Preheat oven to 400F. Slice baguette into 16 very thin, diagonal slices. Slice each tomato vertically into four ¼-inch slices.
2. Place baguette slices on nonstick baking sheet. Top each with 1 tablespoon cheese, then 1 slice tomato. Bake 8 minutes or until bread is lightly toasted and cheese is melted. Remove from oven, top each crostini with about ½ teaspoon pesto sauce. Serve warm.
This will make 8 servings.
Herbed Croutons with Savory Bruschetta
½ cup regular or reduced fat mayonnaise
¼ cup Dijon Mustard
1 tablespoon finely chopped green onion
1 cove garlic, minced
¾ teaspoon dried oregano leaves
1 long thing loaf (18 inches) French bread, cut crosswise into ½-inch-thick slices
Savory Bruschetta (recipe follows)
1. Combine mayonnaise, mustard, onion, garlic and oregano in small bowl, mix well. Spread herbed mixture on one side of each slice of bread.
2. Place bread, spread sides up, on grid. Grill over medium low coals 1 minute or until lightly toasted. Spoon Savory Bruschetta onto herbed croutons. Serve warm
This will make 6 appetizer servings.
1 pound ripe plum tomatoes, cored, seeded and chopped
1 cup finely chopped fennel bulb or celery
¼ cup chopped fresh basil leaves
3 tablespoons Dijon Mustard
3 tablespoon olive oil
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, minced
½ teaspoon salt
Combine ingredients in medium bowl, toss well to coat evenly. This will make about 3 cups.