We support you, just not your browser.
Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.
Tomato-Basil Crostini
-
Prep
15
min
-
Total
25
min
-
Ingredients
8
-
Servings
12
-
12
-
slices Italian bread, 1/2 inch thick
-
1/4
-
cup olive or canola oil
-
1
-
large tomato, chopped (1 cup)
-
3
-
tablespoons chopped fresh basil leaves
-
1
-
tablespoon large capers or chopped ripe olives
-
1/2
-
teaspoon salt
-
1/2
-
teaspoon pepper
-
12
-
slices (1 ounce each) mozzarella cheese
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 175
% Daily Value
- Total Fat
- 10g
-
- Saturated Fat
- 4g
- Cholesterol
- 15mg
- Sodium
- 380mg
- Total Carbohydrate
- 12g
-
- Dietary Fiber
- 1g
- Protein
- 10g
Exchanges:
1 Starch; 1 High-Fat Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Expert Tips
"I really feel like I'm making something special and healthy for my family when I use fresh tomatoes from my garden. This recipe, which goes together in a snap, gives me a taste of summer." —BETTY H.
For your next doctor appointment, bring a three-day food record. This gives the doctor important information about your meal and snack times and food selections. If you add your self-tested blood glucose numbers to the record, the information becomes even more useful.
-
1
Heat oven to 375°. Place bread slices on ungreased cookie sheets. Drizzle 1 teaspoon oil over each bread slice.
-
2
Mix tomato, basil, capers, salt and pepper. Spread half of the tomato mixture over bread slices; top each with cheese slice. Spread remaining tomato mixture over cheese.
-
3
Bake about 8 minutes or until bread is hot and cheese is melted. Serve hot.