Tomato Crostini

Yield: 2 servings (serving size: 2 bread slices and about 1/3 cup tomato mixture)
Source: December 2003 Cooking Light
Comments: Plum tomatoes usually have better flavor and are less watery than other tomatoes available during winter, so they are great for this recipe. If you're without a baking sheet, carefully arrange the bread slices directly on the oven rack.
Amy's Comments: This is not a rocket-science kind of recipe but it was a nice appetizer dish. Took probably 10 minutes to put together. Cant go wrong with tomatoes, basil, capers, olives, oil and vinegar!! I think I would like to have this combo over greens! Good quick & light appetizer.


1/2 cup chopped plum tomato
1 tablespoon chopped fresh basil
1 tablespoon chopped pitted green olives
1 teaspoon capers
1/2 teaspoon balsamic vinegar
1/2 teaspoon olive oil
1/8 teaspoon sea salt
Dash of freshly ground black pepper
1 garlic clove, minced
4 (1-inch-thick) slices French bread baguette
Cooking spray
1 garlic clove, halved


  1. Preheat oven to 375°.
  2. Combine first 9 ingredients.
  3. Lightly coat both sides of bread slices with cooking spray; arrange bread slices in a single layer on a baking sheet. Bake at 375° for 4 minutes on each side or until lightly toasted.
  4. Rub 1 side of bread slices with halved garlic; top evenly with tomato mixture.


Healthy Units: 2 per serving
CALORIES 109 (23% from fat); FAT 2.8g (sat 0.4g, mono 1.5g, poly 0.7g); PROTEIN 3.1g; CARB 18g; FIBER 1.4g; CHOL 0.0mg; IRON 1mg; SODIUM 373mg; CALC 30mg;

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