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Tomato-Artichoke Crostini

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By Betty Crocker Kitchens
Updated Feb 26, 2010
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Simply seasoned with basil, salt and pepper, marinated artichoke hearts and ruby red tomatoes top crispy baguette slices.

Tomato-Artichoke Crostini

  • Prep Time 25 min
  • Total 45 min
  • Servings 20
  • Ingredients 7
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Ingredients

  • 40 slices (1/2 inch thick) baguette French bread
  • Cooking spray
  • 1 jar (6 oz) marinated artichoke hearts, drained
  • 2 cups chopped, seeded plum (Roma) tomatoes (6 to 7 medium)
  • 2 tablespoons chopped fresh basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarse ground black pepper

Instructions

  • Step 
    1
    Heat oven to 325°F. Line cookie sheet with foil. Place bread slices on cookie sheet; lightly spray bread with cooking spray.
  • Step 
    2
    Bake 6 to 9 minutes or until crisp. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • Step 
    3
    Meanwhile, coarsely chop artichokes. In medium bowl, mix artichokes and remaining ingredients.
  • Step 
    4
    Serve artichoke mixture with toasted bread slices.

Nutrition

45 Calories
1g Total Fat
1g Protein
8g Total Carbohydrate
0g Sugars

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
% Daily Value*:
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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