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Tomato Crostini
Ingredients
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2
ripe medium tomatoes, peeled, seeded, and chopped (1 cup)
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4
kalamata olives, pitted and chopped, or pitted ripe olives, chopped (1 tablespoon)
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1/4
cup finely chopped red onion
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1
tablespoon balsamic vinegar or red wine vinegar
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1
tablespoon finely chopped fresh poblano chile pepper*
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1
clove garlic, minced
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1
8 ounce loaf baguette-style French bread
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5
ounces part-skim mozzarella cheese, thinly sliced and cut into 20 pieces
Directions
1. Stir together tomatoes, olives, onion, vinegar, chile pepper, and garlic in a medium mixing bowl. Let stand at room temperature for 20 to 30 minutes.
2. Meanwhile, bias-slice bread into 1/2-inch slices. Place bread slices on a baking sheet. Bake in a 350 degree F oven about 5 minutes or until light brown. Turn bread over and bake 5 minutes more.
3. Evenly arrange cheese slices on toast. Drain tomato mixture. Top each cheese slice with a spoonful of tomato mixture. Return bread slices to oven; bake for 5 minutes more or until cheese melts and tomato mixture is heated through. Makes about 20 appetizers.
From the Test Kitchen
- Note *Wear plastic gloves while preparing peppers; thoroughly wash your hands afterward.
Nutrition Facts
(Tomato Crostini)
- Servings Per Recipe 20,
- Calories 56,
- Protein (gm) 3,
- Carbohydrate (gm) 7,
- Fat, total (gm) 2,
- Cholesterol (mg) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 21,
- Vitamin C (mg) 4,
- Sodium (mg) 122,
- Calcium (DV %) 61,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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