Low Fat Monday: Bruschetta

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* Exported from MasterCook *

 

Bruschetta

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 37

Serving Size : 18 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

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8 ounces loaf baguette-style French bread

Nonstick spray coating

1 1/2 cups firmly packed torn fresh spinach

1/4 cup grated Parmesan cheese

3 tablespoons almonds

3 tablespoons snipped fresh basil

OR 1 tablespoon dried basil -- crushed

1 large garlic clove -- quartered

1/8 teaspoon salt

2 tablespoons olive oil

2 tablespoons water

1 cup chopped red and or yellow tomato

2 tablespoons thinly sliced green onion

2 teaspoons olive oil

1/8 teaspoon pepper

Fresh basil -- (optional)

 

Assemble pesto-topped bruschetta minutes before serving. Toast the bread

slices the day before and make the spinach pesto a day or two in advance.

 

For the toasts, cut bread into 1/4-inch-thick slices. Spray both sides of

each slice lightly with nonstick coating, place on an ungreased baking

sheet. Bake in a 425F oven about 5 minutes or until crisp and lightly

browned, turning once. (If desired, transfer the cooled toasts to a

storage container. Cover and store the toasts at room temperature for up

to 24 hours.)

 

For pesto, in a blender container or food processor bowl combine the

spinach, Parmesan cheese, almonds, basil, garlic, and salt. Cover and

blend or process with several on-off turns until a paste forms, stopping

the machine several times and scraping the sides. With machine running,

gradually add the 2 tablespoons olive oil and the water, blending or

processing until the mixture is the consistency of soft butter. (If

desired, cover and chill the pesto for up to 2 days.)

 

For the tomato topper, in a small bowl stir together chopped tomato, green

onion, the 2 teaspoons olive oil, and the pepper.

 

To assemble, spread each toast with a thin layer of pesto; top each with

some of the tomato topper. If desired, garnish with fresh basil. Makes 18

to 20 slices.

 

Preparation time: 20 minutes. Baking time: 5 minutes.

 

Per serving: 70 Calories; 4 G Total fat; 1 G Saturated fat; 1 MG

Cholesterol; 122 MG Sodium; 8 G Carbohydrate; 0 G Fiber; 2 G

Protein. Exchanges: 1/2 starch, 1/2 fat.

 

 

 

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