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Pesto and Tomato Crostini

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Pesto and Tomato Crostini
  • Prep 10 min
  • Total 20 min
  • Servings 12
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Enjoy these cheesy appetizers that are made by topping French bread with pesto and tomatoes - ready in 20 minutes. Perfect if you love Italian cuisine.
Updated Dec 2, 2010

Ingredients

  • 12 slices (1-inch-thick) French bread
  • 2/3 cup pesto
  • 2 small tomatoes, seeded and chopped (1 cup)
  • 1 cup shredded mozzarella cheese (4 oz)

Steps

  • 1
    Heat oven to 375°F. Place bread slices on ungreased cookie sheet.
  • 2
    Spread each slice bread with a scant tablespoon of the pesto. Top with tomatoes; sprinkle with cheese.
  • 3
    Bake about 8 minutes or until hot and cheese is melted.

Tips from the Betty Crocker Kitchens

  • tip 1
    Look for sun-dried tomato pesto or tapenade to use in place of the pesto.

Nutrition

170 Calories, 10g Total Fat, 6g Protein, 14g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Appetizer
Calories
170
Calories from Fat
90
Total Fat
10g
0%
Saturated Fat
3g
0%
Cholesterol
5mg
0%
Sodium
310mg
0%
Total Carbohydrate
14g
0%
Dietary Fiber
1g
0%
Protein
6g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
12%
12%
Iron
6%
6%
Exchanges:
1 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; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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