Sun-Dried Tomato And Basil Crostini

1. Put tomatoes in medium bowl.

2. Add 6 tablespoons dressing and toss to coat evenly.

3. Marinate at room temperature 30 minutes.

4. Cut bread diagonally into 8 slices, about 1/2 inch thick.

5. Stack basil leaves and tightly roll up lengthwise.

6. Cut crosswise into very thin slices to make chiffonade.

7. Meanwhile, preheat oven to 350 degrees.

8. Arrange slices of bread on baking sheet and brush both sides with remaining dressing.

9. Bake until light golden, about 3 minutes on each side.

10. Divide tomatoes evenly among bread slices.

11. Bake until heated through, about 4 minutes.

12. Sprinkle with basil and keep warm.

13. Serve 2 crostini per person.

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Nutrient	Quantity
Total fats	8.016 g
Protein	0.468 g
Carbohydrates	11.988 g
Energy	122.4 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5496 g
Water	96.132 g
Aspartic acid	0.0384 g
Calcium, Ca	18 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0024 g
Fatty acids, total saturated 22:0	0.0216 g
Carotene, beta	8.4 g
Niacin	0.1128 mg
Vitamin A, RAE	1.2 g
Fatty acids, total trans-polyenoic	0.018 g
Arginine	0.0612 g
Riboflavin	0.0096 mg
Tocopherol, beta	0.084 mg
Fatty acids, total polyunsaturated 15:0	0.0036 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.5292 g
Fatty acids, total saturated 20:1	0.0408 g
Glutamic acid	0.0816 g
Sodium, Na	1069.2 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0084 g
Total lipid (fat)	8.016 g
Manganese, Mn	0.0348 mg
Fructose	6.06 g
Proline	0.0132 g
Fatty acids, total saturated 16:0	0.6708 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.3096 g
Sucrose	0.684 g
Choline, total	3.96 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0024 g
Fatty acids, total polyunsaturated 18:1 t	0.0024 g
Sugars, total	10.992 g
Serine	0.0156 g
Fatty acids, total saturated 18:0	0.258 g
Fatty acids, total saturated 20:4 undifferentiated	0.0024 g
Vitamin B-6	0.066 mg
Selenium, Se	1.92 g
Ash	3.396 g
Fatty acids, total saturated 18:1 undifferentiated	2.016 g
Phenylalanine	0.0156 g
Fatty acids, total polyunsaturated 22:1 c	0.0012 g
Copper, Cu	0.0228 mg
Thiamin	0.0144 mg
Methionine	0.0096 g
Iron, Fe	0.3 mg
Carbohydrate, by difference	11.988 g
Phosphorus, P	14.4 mg
Folate, total	3.6 g
Tocopherol, gamma	5.532 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0012 g
Alanine	0.012 g
Valine	0.0204 g
Fatty acids, total saturated 18:2 undifferentiated	3.33 g
Glycine	0.018 g
Glucose (dextrose)	4.248 g
Fatty acids, total saturated 14:0	0.006 g
Zinc, Zn	0.072 mg
Isoleucine	0.0192 g
Tocopherol, delta	1.416 mg
Fatty acids, total polyunsaturated	3.8832 g
Fatty acids, total polyunsaturated 17:1	0.0036 g
Leucine	0.0288 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.018 g
Vitamin A, IU	14.4 IU
Folate, DFE	3.6 g
Tryptophan	0.0072 g
Phytosterols	20.4 mg
Fatty acids, total polyunsaturated 16:1 c	0.0084 g
Fatty acids, total polyunsaturated 18:1 c	2.0136 g
Fatty acids, total saturated 20:0	0.0252 g
Tyrosine	0.0096 g
Vitamin K (phylloquinone)	15 g
Fatty acids, total saturated	0.9996 g
Histidine	0.0096 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0204 g
Fatty acids, total monounsaturated	2.07 g
Threonine	0.0144 g
Folate, food	3.6 g
Fatty acids, total polyunsaturated 17:0	0.006 g
Fatty acids, total polyunsaturated 24:0	0.0084 g
Vitamin E (alpha-tocopherol)	5.136 mg
Fatty acids, total trans	0.0204 g
Fatty acids, total trans-monoenoic	0.0024 g
Magnesium, Mg	4.8 mg
Lysine	0.0216 g
Potassium, K	108 mg
Cystine	0.0072 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
French bread	0.33 loaf	0	0	0
basil leaf	6	0	0	0
italian salad dressing	0.5 cup	122.4	11.988	8.016
sun tomato	16	0	0	0