Crostini with Tomatoes and Peppers
Consider serving these crostinis with the tomato and pepper topping on the side. That way, people can more easily limit their carbs (or take more of the delicious topping, if they want).
Also, to bring out the best flavor in the topping, make it a day in advance and refrigerate overnight.
- 1 narrow loaf of Italian or French bread
- 2 cloves garlic, peeled and cut in half
- cooking spray
- ¼ cup yellow onion, chopped
- 1 clove garlic, minced
- 1 14 1/2 ounce can no-salt added diced tomatoes, well drained
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 tablespoon tablespoon chopped fresh basil (or 1 teaspoon crushed dried basil)
- salt and freshly ground pepper, to taste
- a few fresh basil leaves or flat-leaf parsley (for garnish)
- Preheat the oven to 350°F.
- Slice the bread into 1/2 inch slices. Place on a baking pan and toast until browned.
- While still hot, rub with sliced garlic. (These can be stored in an air tight container for 2 days.)
- Spray a non-stick skillet, and then add the onions and garlic. Cook over medium high heat until the onion is wilted (about 4 minutes).
- Add the remaining ingredients. Cook over high heat, stirring frequently, for 5 minutes or until the vegetables are tender. Refrigerate until ready to serve. (This can be made 2 days before serving.)
- Serve at room temperature. You may want to serve the crostini separately, but you may also top each crostini with a spoonful of the tomato-pepper mixture. Garnish with fresh basil or flat-leaf parsley.
|Per 1-piece serving:||71 calories (11% calories from fat) 3 g protein, 1 t total fat (0.2 g saturated fat), 14 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 145 mg sodium|
|Diabetic exchanges:||1 carbohydrate (bread/starch)|