Recipes

Crostini with Roasted Red Peppers
Makes 1 baguette (about 20 slices)

In this fat-free version of crostini, slices of toasted baguette are topped with a flavorful blend of tomatoes and roasted red peppers. You’ll find sun-dried tomatoes in the dried fruit section. Roasted red peppers packed in water are usually located near the pickles and olives.

1 cup boiling water
10 sun-dried tomato halves
2/3 cup roasted red peppers (about 2 peppers)
1 garlic clove, pressed
2 tablespoons fresh basil, finely chopped OR
1 teaspoon dried basil
1/8 teaspoon black pepper
1 small baguette, cut into 1/2-inch thick slices

Pour boiling water over tomatoes and set aside until softened, about 10 minutes.
Drain and chop coarsely.

Chop roasted red peppers and add to tomatoes, along with garlic, basil, and black pepper. Let stand 30 minutes.

Preheat oven to 350oF. Slice baguette and arrange slices in a single layer on one or two baking sheets. Toast in preheated oven until outsides are crisp, 10 to 15 minutes. Remove from oven and cool slightly, then spread each piece with 1 to 2 tablespoons of tomato mixture.

Per slice: 40 calories; 1 g protein; 8 g carbohydrate; 0.4 g fat; 1 g fiber; 104 mg sodium; calories from protein: 14%; calories from carbohydrates: 77%; calories from fats: 10%

Recipe from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.

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