Tomato Olive Crostini

Oxmoor House
8 crostini.

Ingredients

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4 English muffins, split
2 tablespoons olive oil, divided
1/4 cup commercial pesto
1/2 cup minced ripe olives
2 (1 1/2-ounce) slices mozzarella cheese, each cut into 4 pieces
16 (1/4-inch-thick) slices ripe plum tomato
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation

Drizzle cut sides of muffin halves evenly with 1 tablespoon olive oil. Broil 5 1/2 inches from heat (with electric oven door partially opened) until lightly toasted; let cool.

Spread 1 1/2 teaspoons pesto over each muffin half; sprinkle each with 1 tablespoon minced olives. Top each muffin half with 1 piece of mozzarella cheese and 2 tomato slices.

Sprinkle muffin halves evenly with salt and pepper. Drizzle remaining 1 tablespoon olive oil evenly over muffin halves. Bake at 400° for 8 minutes or just until cheese melts and crostini are thoroughly heated.

Created date

August 2009

Nutritional Information

Calories 204
Caloriesfromfat 51 %
Fat 11.5 g
Satfat 2.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6 g
Carbohydrate 20.5 g
Fiber 0.0 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 460 mg
Calcium 0.0 mg