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Recipe Summary

Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine tomatoes and boiling water; let stand 10 minutes. Drain. With food processor running, drop garlic through food chute; process 3 seconds. Add basil and pepper; process until minced. Add tomatoes, 1 at a time, through food chute; process until minced.

  • Place bread shell on an ungreased baking sheet. Spread cream cheese over shell. Spoon tomato mixture over cream cheese, covering cheese completely. Bake at 450° for 5 minutes; sprinkle with Parmesan cheese. Bake 3 additional minutes or until cheese melts. Cut into 4 wedges.

  • Tip: An unopened package of sun-dried tomatoes can be stored in the pantry up to one year; an opened package will keep for three months.

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

310 calories; calories from fat 0%; fat 12.7g; saturated fat 6.2g; mono fat 0g; poly fat 0g; protein 15.4g; carbohydrates 34.6g; fiber 1.3g; cholesterol 34mg; iron 0mg; sodium 745mg; calcium 0mg.
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