Crostini with Sundried Tomatoes
|Vitamin A:||2500iu (50%)|
|Vitamin C:||24mg (40%)|
1 cup boiling water
15 sundried tomato halves
1 garlic clove, crushed
2 tablespoons fresh basil, finely chopped
Pinch black pepper
1 small baguette, cut in 1/2 inch slices
Pour the boiling water over the tomatoes and set aside until softened, about 30 minutes.
Drain the tomatoes and coarsely chop them. Place them in a large mixing bowl and add the rest of the ingredients except the bread slices.
Preheat the oven to 350º. Slice the baguette and arrange the slices in a single layer on a baking sheet. Toast in the oven until both sides are crisp.
Allow to cool and serve with the sundried tomato spread.