2 cups boiling water
1 cup sun-dried tomatoes, packed without oil (about 3 ounces)
1/2 cup kalamata olives, pitted
2 tablespoons dried basil
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 teaspoons olive oil
72 (1/2-inch-thick) slices diagonally cut French bread baguette (about 2 loaves)
Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid. Combine tomatoes, reserved liquid (I added liquid slowly until it seemed to be enough), olives, basil, lemon juice and garlic in a blender or food processor; process until smooth. Place tomato mixture in a small bowl; stir in oil. Cover and chill.
Preheat oven to 350°. Place bread slices on a baking sheet coated with cooking spray. Lightly coat bread slices with cooking spray. Bake at 350° until done. Cool completely. I let people self-serve: placed tapenade in bowl and the bread on one platter.
Serving size: 3 crostini and 1 tablespoon tapenade. Some feta sprinkled on top might be good.
CALORIES 77 (19% from fat); FAT 1.6g (sat 0.3g,mono 0.9g,poly 0.4g); FIBER 1.3g
From: Cooking Light