Use leftover Slow-Roasted Tomatoes with Garlic and Herbs and this appetizer or snack takes only minutes to make. It keeps well and can be reheated, too.
1 tube precooked polenta (sundried tomato garlic is especially good), cut into 12 rounds.
12 slices of leftover Slow-Roasted Tomatoes with Garlic and Herbs (see page 00)
6 teaspoons commerical pesto
1/4 cup low-fat mozzarella cheese, grated
Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray.
1) Place polenta rounds on cookie sheet. Top each round with a slice of tomato, 1/2 teaspoon pesto sauce, and 1 teaspoon cheese.
2) Bake until cheese melts and begins to brown, approximately 10 minutes. Let cook for 2 to 3 minutes, then transfer with a spatula to serving platter. Makes 12 appetizers.
Nutritional Analysis per appetizer: 60 Calories; 25 percent fat (1.7 grams); 0.6 gram saturated fat; 16 percent protein; 59 percent carbohydrate; 1.2 grams fiber.
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