Ingredients:
Preparation: 1/4 loaf whole wheat baguette (4 ounces)
4 plum tomatoes
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 tablespoons prepared pesto
4 plum tomatoes
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 tablespoons prepared pesto
1. Preheat oven to 400°F. Slice baguette into 16 very thin, diagonal slices. Slice each tomato lengthwise into four 1/4-inch slices.
2. Place baguette slices on ungreased nonstick baking sheet. Top each with 1 tablespoon cheese and 1 slice tomato. Bake about 8 minutes or until bread is lightly toasted and cheese is melted. Top each crostini with about 1/2 teaspoon pesto sauce. Serve warm.
