Recipe courtesy of Pillsbury Company
Feta and Tomato Crostini
Total:
35 min
Active:
20 min
Yield:
16 crostini
Total:
35 min
Active:
20 min
Yield:
16 crostini

Ingredients

Directions

Heat oven to 375 degrees F. High Altitude (3500-6500 ft): No change. Spray large cookie sheets with cooking spray. Open can of dough; do not unroll. With serrated knife, cut dough into 16 slices. Flatten to 2-inch circles. In small bowl, mix 1 tablespoon olive oil and the garlic; brush on tops of dough circles. Place on cookie sheet. Bake 10 to 15 minutes or until deep golden brown. Meanwhile, in small bowl, mix remaining ingredients. Spoon slightly less than 1 tablespoon tomato mixture on each crostini. Serve immediately.

Crostini: Calories 70 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1.5g, Trans Fat 0g, Polyunsaturated Fat 0g); Cholesterol 0mg; Sodium 190mg; Potassium 10mg; Total Carbohydrate 6g (Dietary Fiber 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 1g); Protein 1g   

16 % Daily Value: Total Fat 6% (Saturated Fat 7%); Cholesterol 0%; Sodium 8%; Potassium 0%; Total Carbohydrate 2% (Dietary Fiber 0%); Vitamin A 0%; Vitamin C 0%; Vitamin D 0%; Riboflavin 0%

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