Ingredients:
16 sun-dried tomatoes, not oil packed
1/2 cup fat-free Italian salad dressing
1/3 loaf French bread ( about 6 oz)
6 large fresh basil leaves
Directions:
Put tomatoes in medium bowl.
Add 6 tablespoons dressing and toss to coat evenly.
Marinate at room temperature 30 minutes.
Cut bread diagonally into 8 slices, about 1/2 inch thick.
Stack basil leaves and tightly roll up lengthwise.
Cut crosswise into very thin slices to make chiffonade.
Meanwhile, preheat oven to 350 degrees.
Arrange slices of bread on baking sheet and brush both sides with remaining dressing.
Bake until light golden, about 3 minutes on each side.
Divide tomatoes evenly among bread slices.
Bake until heated through, about 4 minutes.
Sprinkle with basil and keep warm.
Serve 2 crostini per person.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.