Skinny Pesto Pizza Crostini {Vegetarian}

Cookin Canuck

Ready in: 20 minutes
Prep Time: 12 minutes
Cook Time: 8 minutes
Servings: 24
Very Popular

Ingredients

  • 24 thin slices multigrain baguette, cut on diagonal
    Bakery/Bread
  • 3 tbsp basil pesto
    Pasta and Rice
  • 16 black olives, diced
    Canned and Jarred
  • 1 tbsp minced flat-leaf parsley
    Produce
  • 1 garlic clove, minced
    Produce
  • 6 tbsp finely grated Parmesan cheese
    Cheese
  • ½ red bell pepper, diced
    Produce
  • 1 Roma tomato, diced
    Produce
  • ½ orange or yellow bell pepper, diced
    Produce

Steps

  • Preheat oven to 350 degrees F.
  • Place the baguette slices on a large baking sheet in a single layer.In a medium bowl, stir together the tomato, red bell pepper, orange bell pepper, black olives, garlic and parsley.Stir the pesto into the tomato mixture until combined.Scoop one rounded tablespoon of the mixture on each baguette slice. Sprinkle the Parmesan cheese over top.
  • Bake until the cheese is starting to melt and the crostini are heated through, 7 to 8 minutes.
  • Garnish with parsley.
  • Serve.

Nutrition

  • Calories: 104.89  cal  (5.24%)
  • Fat: 2.56  g  (3.95%)
  • Saturated Fat: 0.66  g  (4.1%)
  • Carbohydrates: 16.75  g  (5.58%)
  • Sugar: 0.52  g  (0.58%)
  • Cholesterol: 1.0  mg  (0.33%)
  • Sodium: 275.6  mg  (11.98%)
  • Protein: 3.47  g  (6.93%)
  • Folate: 63.7  µg  (15.93%)
  • Selenium: 9.04  µg  (12.91%)
  • Vitamin B1: 0.16  mg  (10.39%)
  • Vitamin C: 8.32  mg  (10.08%)
  • Manganese: 0.16  mg  (7.98%)
  • Vitamin B3: 1.48  mg  (7.38%)
  • Vitamin B2: 0.1  mg  (5.96%)
  • Iron: 1.02  mg  (5.64%)
  • Calcium: 45.31  mg  (4.53%)
  • Phosphorus: 43.88  mg  (4.39%)
  • Fiber: 1.1  g  (4.38%)
  • Vitamin A: 175.49  IU  (3.51%)
  • Copper: 0.07  mg  (3.5%)
  • Vitamin K: 3.37  µg  (3.21%)
  • Magnesium: 10.47  mg  (2.62%)
  • Zinc: 0.33  mg  (2.19%)
  • Vitamin E: 0.25  mg  (1.68%)
  • Vitamin B6: 0.03  mg  (1.62%)
  • Potassium: 55.46  mg  (1.58%)
  • Vitamin B5: 0.14  mg  (1.43%)

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