Crostini Empoli (2 PTS)

Recipe Ingredients

2 cups	125g / 4.4oz	Tomato - chopped and seeded
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 tablespoon	15ml	Chopped fresh parsley
1 tablespoon	15ml	Capers
1 teaspoon	5ml	Chopped fresh tarragon
1 teaspoon	5ml	Olive oil
1/4 teaspoon	1.3ml	Chopped fresh mint
1		Egg - hardcooked & chopped
1		Garlic clove - halved
16		French baguette slices - diagonally cut 1/2 inch thick about 8 ounces toasted
1 tablespoon	15ml	Olive oil

Recipe Instructions

1. Combine chopped tomato, salt, and pepper in a bowl; stir well. Cover

and chill 1 hour. Combine parsley and next 5 ingredients (parsley through

egg) in a another bowl; stir well. Cover and chill 1 hour.

2. Rub cutsides of garlic over 1 side of each toasted bread slice.

Combine tomato mixture and parsley mixture; stir well. Spoon 2

tablespoons tomato parsley mixture onto each bread slice. Drizzle 1

tablespoon oil over crostini.

Serve immediately.

Yield: 16 appetizers (servings size: 1 crostino).

CALORIES 68 (26% from fat); PROTEIN 2.1g; FAT 2g (sat 0.4g, mono 1.1g,

poly 0.3g); CARB 10.3g; FIBER 0.6mg; CHOL 14mg; IRON 0.5mg; SODIUM 180mg;

CALCIUM 11mg.

Busted by Gail Shermeyer <[email protected]>

Source:
Cooking Light Magazine, May 1996

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