Crostini with Sun-Dried Tomatoes

By blum099

Per serving (3 slices)

■Calories: 91
■Fat: 1.1 g
■Saturated Fat: 0.3 g
■Calories from Fat: 11.2%
■Cholesterol: 0 mg
■Protein: 3.1 g
■Carbohydrates: 17.3 g
■Sugar: 2 g
■Fiber: 1.3 g
■Sodium: 208 mg
■Calcium: 29 mg
■Iron: 1.2 mg
■Vitamin C: 32.4 mg
■Beta Carotene: 444 mcg
■Vitamin E: 0.4 mg

Ingredients

• 6 sun-dried tomato halves
• 2/3 cup roasted red peppers (about 2 peppers)
• 1 garlic clove, crushed
• 2 tablespoons chopped fresh basil, or 1 teaspoon dried basil
• 1/8 teaspoon black pepper
• 1 baguette or Italian loaf, cut into 1/4" slices

Preparation

Step 1

In a small bowl, pour enough boiling water over the tomatoes to cover and set aside until softened, about 20 minutes. Pour off the water and coarsely chop tomatoes. Place in a mixing bowl. Chop roasted peppers and add to tomatoes, along with garlic, basil, and black pepper.

Preheat oven to 350°F.

Place bread slices on a baking sheet and bake until crisp and lightly browned, 10 to 15 minutes. Spoon tomato mixture onto slices of toasted bread. Serve immediately.