Sun-Dried Tomato Crostini

Simply Colorado Too!

• Ready In: 20 mins
• Serves: 24
• Yields: 24 Crosinit

Ingredients

• 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.