Sun Dried Tomato Pesto Crostini
- Number of Servings: 30
Ingredients
1/2 c. rehydrated sun dried tomatoes1/2 c. basil1/4 c. parsley3 cloves garlic1/3 c. vegetable brothsalt and pepper, to taste30 thin slices of whole wheat baguette bread8 oz. Asiago Cheese
Combine first 4 ingredients in a food processor.
Start blending. Slowly add vegetable broth until desired consistancy of pesto is achieved.
Toast bread until slightly browned.
Top with 1 1/2 tsp. pesto and then garnish with a small amount of cheese.
Toast again until cheese is melted and lightly browned.
Serving = 1 slice
Complimented with a nice light bodied white wine.
Number of Servings: 30
Recipe submitted by SparkPeople user VENUSJILL.
Start blending. Slowly add vegetable broth until desired consistancy of pesto is achieved.
Toast bread until slightly browned.
Top with 1 1/2 tsp. pesto and then garnish with a small amount of cheese.
Toast again until cheese is melted and lightly browned.
Serving = 1 slice
Complimented with a nice light bodied white wine.
Number of Servings: 30
Recipe submitted by SparkPeople user VENUSJILL.
Nutritional Info Amount Per Serving
- Calories: 98.0
- Total Fat: 2.0 g
- Cholesterol: 0.6 mg
- Sodium: 124.8 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 2.2 g
- Protein: 3.2 g
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