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Baked Pesto Tomatoes Recipe |
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Try these lovely side dishes not only for lunch or dinner, but as party food too. They're not finger food, though; you'll need plates.
Ingredients 1 cup packed fresh basil leaves 1 cup (4 ounces) shredded reduced-fat mozzarella cheese 1 to 2 cloves garlic, chopped 2 tablespoons reduced-sodium chicken broth (or water) 1 tablespoon olive oil 1/4 teaspoon salt 1/2 teaspoon freshly ground pepper 4 large ripe tomatoes, cut in half crosswise 3 tablespoons fine, dry breadcrumbs
Method Preheat oven to 400o. Process basil, mozzarella, garlic, broth, olive oil, salt, and pepper in a food processor until coarsely pureed.
Arrange tomato halves, cut sides up, in a baking dish just large enough to hold them. Spoon pesto mixture evenly on tomato halves; top evenly with breadcrumb and Parmesan cheese. Bake at 400o for 12 to 15 minutes or until lightly browned.
Per serving: 9 g carbohydrates, 130 calories, 7 g fat(3 g saturated), 13 mg cholesterol, 8 g Protein, 250 mg sodium |
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