Crostini with Sundried Tomatoes
| Nutrition Information | |
| Calories: | 160 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 300mg |
| Carbohydrates: | 31g |
| Dietary Fiber: | 2g |
| Sugars: | 2g |
| Protein: | 5g |
| Vitamin A: | 2500iu (50%) |
| Vitamin C: | 24mg (40%) |
| Calcium: | 60mg (6%) |
| Iron: | 1.8mg (10%) |
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.
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