Sun-Dried Tomato Crostini

Chemaine's Note:

Simply Colorado Too!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 24

Yield: 24.0 Crosinit

• 1 ounce sun-dried tomato
• 1/4 cup kalamata olive, pitted
• 1 tablespoon capers
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 French baguette, cut into 1/2-inch slices
• 8 ounces fat free cream cheese, softened
• 2 tablespoons fresh basil, julienned

Directions:

1. Pour boiling water over the sun-dried tomatoes in a heat-resistant bowl to hydrate. Let stand for 2 minutes; drain. Combine the sun-dried tomatoes, olives, capers, olive oil and garlic in a blender or food processor container. Process until blended.
2. Arrange the bread slices in a single layer on a baking sheet. Bake at 400 degrees for 8 to 10 minutes or until golden brown. Spread the cream cheese on the bread slices. Top with the tomato mixture and sprinkle with the basil. Arrange the crostini on a serving platter. Do not assemble the crostini until just before serving.