Tomato, Cheese, And Pesto Croutons
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indian | Appetizers, Cookbooks, Misc., News, Or mags | 16 | Servings |
INGREDIENTS
| 2 | English muffins, split | |
| 2 | T | Crumbled goat cheese |
| 2 | t | Pesto |
| 1 | T | Chopped sun-dried tomatoes |
| packed in oil and | ||
| drained | ||
| 1/2 | Fresh tomato, chopped | |
| 1 | T | Minced scallions |
INSTRUCTIONS
6/29 Preheat the oven to 350 degrees. Toast the muffin halves. Combine the goat cheese, pesto, sun-dried tomato, fresh tomato, and scallions and mix well. Spread the muffin halves with the topping, place on a baking sheet, and bake for 10 minutes or until the topping is bubbly. Cut each half into four wedges. Makes 16 croutons. These are excellent with soups and salads, or as afternoon tea or hors d'oeuvre offering as well. Country Inns and Back Roads Cookbook (1995) by Linda Glick Conway MC formatted by Brenda Adams <adamsfmle@sprintmail.com>; mc post Recipe by: Walden Inn, Greencastle Indiana Posted to MC-Recipe Digest V1 #651 by Badams <adamsfmle@sprintmail.com> on Jun 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: <1mg
Sodium: 75.1mg
Potassium: 71.5mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 1g
Protein: <1g