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Tomato-Artichoke Crostini
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-
Prep
25
min
-
Total
45
min
-
Servings
20
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Ingredients
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40
slices (1/2 inch thick) baguette French bread
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Cooking spray
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1
jar (6 oz) marinated artichoke hearts, drained
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2
cups chopped, seeded plum (Roma) tomatoes (6 to 7 medium)
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2
tablespoons chopped fresh basil leaves
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1/2
teaspoon salt
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1/8
teaspoon coarse ground black pepper
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Steps
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1
Heat oven to 325°F. Line cookie sheet with foil. Place bread slices on cookie sheet; lightly spray bread with cooking spray.
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2
Bake 6 to 9 minutes or until crisp. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
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3
Meanwhile, coarsely chop artichokes. In medium bowl, mix artichokes and remaining ingredients.
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4
Serve artichoke mixture with toasted bread slices.
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Variety is the spice of life. This crostini, in each of its variations, is delicious any way you top it.
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Replace the artichoke hearts with 1/2 cup crumbled feta cheese.
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Replace the artichoke hearts with 1/2 cup coarsely chopped kalamata olives.
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We chose Italian plum tomatoes, also known as Roma tomatoes, because they are not as juicy and have less seeds than regular tomatoes.
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Nutrition Facts
Serving Size:
1 Serving (2 Tablespoons Mixture and 2 Bread Slices)
- Calories
- 45
- Calories from Fat
- 5
- Total Fat
- 1g
- 1%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 150mg
- 6%
- Potassium
- 80mg
- 2%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 1g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 6%
- 6%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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