Diabetic Recipes
Crostini with Tomatoes and Peppers
(makes 20 pieces)
| 1 | narrow loaf of Italian or French bread, about 1 pound (450 g) |
| 2 | garlic cloves, peeled and cut in half |
| Tomato and Pepper Topping |
| olive oil cooking spray |
| 1/4 | cup (22.5 g) chopped yellow onion |
| 1 | clove garlic, minced |
| 1 | 14 1/2 ounce (411 g) can no-salt added diced tomatoes, well drained |
| 1 | large red bell pepper, 8 ounces (240 g), seeded, deveined, and chopped |
| 1 | large yellow bell pepper, 8 ounces (240 g), seeded, deveined, and chopped |
| 1 | tablespoon (15 ml) chopped fresh basil or 1 teaspoon ( 5 ml) crushed dried |
| freshly ground pepper, to taste |
| fresh basil leaves or flat-leaf parsley for garnish |
- Preheat the oven to 350°F (180°C), Gas Mark 4. Or, use your toaster oven to make the crostini.
- Slice the bread into 1/2 inch (1.25cm) slices. Place on a baking pan and toast until browned.
- While still hot, rub with sliced garlic. These can be stored in an air tight container for 2 days.
- Spray a nonstick skillet and then add the onions and garlic. Cook over medium high heat until the onion is wilted, about 4 minutes.
- Add the remaining ingredients. Cook over high heat, stirring frequently, for 5 minutes until the vegetables are tender. Refrigerate until ready to serve. Can be made two days before serving.
- Serve at room temperature, topping each crostini with a spoonful of the tomato-pepper mixture. Garnish with fresh basil or flat-leaf parsley.
| Per 1-piece serving: | 71 calories (11% calories from fat) 3 g protein, 1 t total fat (0.2 g saturated fat), 14 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 145 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (bread/starch) |
