5
to 6 oil-packed sun-dried tomatoes, drained, chopped
1/3
cup chèvre (goat) cheese, softened
2
eggs
Dash pepper
Fresh thyme or rosemary sprigs, if desired
Red and/or yellow cherry tomatoes, if desired
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Steps
1
Heat oven to 400°F. Spray 13x9-inch pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough with hands. With fingers, make indentations over surface of dough. Brush with 3 teaspoons of the oil. Sprinkle with 1 teaspoon of the herbes de Provence; top with sun-dried tomatoes.
2
In medium bowl, combine cheese, eggs, remaining 1 1/2 teaspoons oil and remaining 1 teaspoon herbes de Provence; mix well with wire whisk. Pour evenly over tomatoes; carefully spread.
3
Bake at 400°F. for 15 to 20 minutes or until edges are golden brown. Remove from oven; sprinkle with pepper. If necessary, loosen sides of bread from pan. Cut into squares. Arrange on serving platter. Garnish with thyme sprigs and cherry tomatoes.
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*To substitute for herbes de Provence, combine 1/2 teaspoon each dried thyme, marjoram, rosemary and basil leaves.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
60
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
95mg
4%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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