Preparation Time: 10 minutes
Cooking Time: 8 minutes
Serving Size: 16 crostini
1 small whole wheat or French bread baguette (8 ounces)
Olive oil cooking spray
1 tablespoon extra virgin olive oil
3 large garlic cloves, unpeeled
2 medium tomatoes (about 12 ounces), chopped (about 2 cups)
1 tablespoon chopped fresh basil
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Heat oven to 450 degrees. Cut bread crosswise into sixteen ½-inch thick slices. Spray cooking spray lightly over each slice and arrange on a baking sheet. Bake 6 to 8 minutes or until lightly toasted. Cool at room temperature. Meanwhile, heat a small skillet over medium-heat until hot. Add garlic cloves; cook until the skin is slightly charred, about 5 minutes, turning garlic occasionally. Cool, peel and chop garlic. Use the back of a large knife to mash garlic to a paste. Combine tomatoes, garlic, basil, salt and pepper. Spoon mixture over toasted bread.
For an extra rustic, smoky flavor, grill the bread briefly on both sides on a wood-burning outdoor grill!
You can use canned, drained whole plum tomatoes for a slightly more acidic, cooked flavor. And though you don’t have to roast the garlic, it makes the flavor more sweet and subtle if you do. Instead of 3 roasted cloves, one clove of minced fresh is plenty.
Fat Calories: 53.00 g
Total Fat: 5.90 g
Sat. Fat: 0.80 g
Cholesterol: 0.00 mg
Total Carbohydrate: 33.00 g
Fiber: 2.50 g
Sugars: 4.60 g
Protein: 6.30 g