Tomato-and-feta Crostini
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Appetizer | 24 | Servings |
INGREDIENTS
| 1 | c | Sun-dried tomatoes, 1-3/4 |
| ounces packed without | ||
| oil | ||
| 1 | t | Dried whole rosemary |
| crushed | ||
| 1 | T | Olive oil |
| 24 | French bread baguette | |
| 1/2-inch-thick | ||
| 1/2 | t | Onion powder |
| 1/2 | c | Crumbled Feta cheese |
| 1 | T | Chopped fresh parsley |
INSTRUCTIONS
Date: Thu, 14 Mar 96 08:54:04 EST From: "Shari L. Clayton" <Shari_L._Clayton@dsmllp.com> Recipe By: Cooking Light YEAR: 1994 ISSUE: Jul/Aug PAGE: 108 Place tomatoes and rosemary in a 1-quart casserole; add water to cover. Cover with casserole lid, and microwave at HIGH 5 to 7 minutes or until water boils. Let stand, covered, 10 minutes. Drain well. Position knife blade in food processor bowl; add tomatoes and rosemary, and process 10 seconds or until chunky. Brush oil evenly on bread slices; sprinkle with onion powder. Spread tomato mixture evenly over bread slices; top each slice with about 1 teaspoon feta cheese. Place on a baking sheet; bake at 350 degrees for 5 minutes. Sprinkle with parsley. Serve immediately. Yield: 2 dozen appetizers (serving size: 1 appetizer). MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 2.8mg
Sodium: 106.9mg
Potassium: 135.6mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: 1.1g