Crostini de tomate y albahaca

Recetas

1 diente de ajo pequeño pelado

3tomates tipo Roma pelados, sin el centro ni semillas cortados en trozos

1cucharada hojas de albahaca sueltas

2cucharadas queso parmesano rallado

1cucharada aceite de oliva extra virgen

1/8 cucharadita sal

1/8 cucharadita de pimienta negra

32 rebanadas (de 1/4" cada una) de baguette

Coloque el ajo en el tazón para picar con cuchillas. Inserte el adaptador para picar en el cuerpo del motor y asegure el adaptador al tazón. Pique a velocidad 2 durante 5 a 10 segundos o hasta que quede picado fino. Agregue los tomates y la albahaca. Pulse de 4 a 5 veces a velocidad 1, unos 4 segundos cada vez o hasta que queden picados grandes. Agregue el queso, el aceite, la sal y la pimienta. Pulse de 2 a 3 veces a velocidad 1, unos 4 segundos cada vez para mezclarlos.

Antes de servir, tueste ligeramente las rebanadas de baguette a 4" del fuego durante 1 a 1½ minutos por lado. Enfríelos y sirva con aproximadamente 1½ cucharadita de mezcla de tomate por cada tostada.

Rinde: 16 porciones (2 crostinis por porción).

Por porción: Aproximadamente 100 calorías, 2 g de proteínas, 16 g de carbohidratos, 3 g total de grasas, 0,5 g de grasas saturadas, 0 mg colesterol y 150 mg sodio.

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