Tomato-Red Pepper Crostini

Sun-dried tomatoes hold the concentrated essence of the tomato, combined here with roasted peppers, garlic and herbs.

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Servings 8

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ingredients 9
Prep Time 25 min
Total Time 25 min

Ingredients

1/2: cup dried sun-dried tomatoes

16: (1/4-inch-thick) slices French bread

: Olive oil nonstick cooking spray

1: (7.25-oz.) jar roasted red bell peppers, drained

1: teaspoon olive oil

1/4: teaspoon minced garlic

1/4: teaspoon dried basil leaves

: Dash salt

: Fresh basil or parsley leaves, if desired

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Directions

1 Place sun-dried tomatoes in medium bowl; cover with boiling water. Let stand 3 minutes or until soft.
2 Meanwhile, place bread slices on ungreased cookie sheet. Spray bread lightly with nonstick cooking spray. Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown.
3 Drain tomatoes. Coarsely chop tomatoes and roasted peppers with knife or in food processor; place in medium bowl. Add oil, garlic, basil and salt; mix well.
4 Just before serving, spoon about 2 teaspoons tomato-pepper mixture onto toasted side of each bread slice; spread evenly. Garnish with fresh basil.