Crostini de Queso Feta y Tomate
- Prep 20 min
- Total 30 min
- Ingredientes 10
- Porciones 16
por
Qué Rica Vida Cocina
Actualizada Jan 6, 2012
Ingredientes
- 1 lata (8 oz) de pasta hojaldrada Pillsbury® Crescent Recipe Creations™, refrigerada
- 1 cucharada de aceite de oliva
- 1 diente de ajo, finamente picado
- 1 tomate Roma mediano, sin semillas y picado
- 1/4 taza de aceitunas kalamata, sin hueso y picadas
- 1/4 taza de queso feta, desmoronado
- 1 cucharada de hojas de albahaca, picadas
- 1 cucharadita de aceite de oliva
- 1/4 cucharadita de sal
- 1/8 cucharadita de pimienta
Instrucciones
-
1Precalienta el horno a 375°F. Rocía una charola grande para horno con spray para cocinar. Abre la lata de pasta; no la desenrolles. Con un cuchillo dentado, corta la pasta en 16 rebanadas. Aplánalas para formar círculos de 2 pulgadas.
-
2En un tazón chico, mezcla 1 cucharada de aceite de oliva y el ajo; unta la parte superior de los círculos de pasta. Colócalos en la charola para horno.
-
3Hornea de 10 a 15 minutos o hasta que estén muy dorados.
-
4Mientras tanto, en un tazón chico, mezcla el resto de los ingredientes. Sirve menos de 1 cucharada de la mezcla de tomate en cada crostini. Sirve de inmediato.
Información Nutricional
70 Calorías, 4g Grasa total, 1g Proteína, 6g Carbohidratos totales, 1g Azúcares
Información Nutricional
Porción:
- Calorías
- 70
- Calorías derivadas de la grasa
- 35
- Grasa total
- 4g
- 6%
- Grasa saturada
- 1 1/2g
- 7%
- Grasas trans
- 0g
- Colesterol
- 0mg
- 0%
- Sodio
- 190mg
- 8%
- Potasio
- 10mg
- 0%
- Carbohidratos totales
- 6g
- 2%
- Fibra dietética
- 0g
- 0%
- Azúcares
- 1g
- Proteína
- 1g
% Valor Diario*:
- Vitamina A
- 0%
- 0%
- Vitamina C
- 0%
- 0%
- Calcio
- 0%
- 0%
- Hierro
- 2%
- 2%
Intercambios:
1/2 Almidón; 0 Fruta; 0 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 0 Vegetal; 0 Carne extra magra; 0 Carne magra; 0 Carne alta en grasa; 1/2 Grasa;Selección de carbohidratos
1/2- 2012 © and ®/™ of General Mills
© 2025 ®/TM General Mills Reservados todos los derechos
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