Appetizers For Spreads
Serving Size : 1
Ingredients for prepare Appetizers For Spreads
:
| Amount | Measure | Ingredient - Preparation Method |
PITA CRISPS
appetizers for spreads |
| 4 | | pita breads |
POPPY-SEED BREADSTICKS
appetizers for spreads |
| 1/2 | pound | pizza dough |
| 1 | | egg white |
| 1 | tablespoon | water |
| 1 1/2 | tablespoons | poppy seeds |
SESAME CRACKERS
appetizers for spreads |
| 4 | | flour tortillas |
| 1 | | egg white |
| 1 | tablespoon | water |
| 1 | tablespoon | sesame seeds |
salt to taste
CLASSIC CROSTINI
appetizers for spreads |
| 1 | | baguette |
10 to 20 inches long
POLENTA CROSTINI
appetizers for spreads |
| 16 | ounces | prepared polenta |
| 1 | teaspoon | olive oil |
recipe Appetizers For Spreads
For Pita Crisps: Cut 4 pita breads into 8 triangles each. Split
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each triangle in half at the fold and arrange, rough-side up, on a baking sheet. Toast
Appetizers For Spreads
in a 425°F oven for 8 to 12 minutes, or until light and
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golden. Serve the same day. Makes 64 crisps, 10 calories, 0 g fat each. For Poppy-Seed Breadsticks: On
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a lightly floured surface, roll 1/2 pound pizza dough into a rectangle roughly
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18 by 6 inches. Cur crosswise into 1-inch strips. Twist each strip gently and arrange on a lightly oiled
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baking sheet. With a fork, blend 1 egg white with 1 tablespoon water; brush lightly
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over breadsticks. Sprinkle with 1 1/2 tablespoons poppy seeds. Bake in a 450°F oven
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for 10 to 15 minutes, or until browned. Serve the same day. Makes about 18 breadsticks. 50
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calories, 1 gram fat each. For Sesame Crackers: On 2 lightly oiled baking sheets, arrange 4 flour
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tortillas in a single layer. With a fork, blend 1 egg white with 1 tablespoon water; brush lightly
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over the tortillas. Sprinkle the tortillas evenly with 1 tablespoon sesame seeds; season with salt. Bake in a 400°F oven
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for 10 to 15 minutes, or until light golden. Break into larger irregular pieces. (The crackers will keep in an
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airtight container for up to 1 week.) Makes about 16 crackers, 30 calories, 1 gram fat each.
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For Classic Crostini: Cut a 16 to 20 inch long baguette into 1/2 inch thick slices. Arrange in a
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single layer on a baking sheet. Toast in a 400°F oven, turning slices over once, for
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8 to 12 minutes, or until they start to brown. Serve shortly
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after baking. Makes about 30 crostini. 40 calories, 1 gram fat each. For Polenta Crostini: Cut a 16-ounce
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package of prepared polenta into 1/4 inch thick slices; pat dry. Brush 1 teaspoon olive oil over the
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bottom of a large cast-iron grill-pan or skillet, and heat over medium-high heat. Cook the polenta
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slices in batches until crusty, about 3 minutes per side. Serve hot. Makes about 16 crostini, 20 calories, 0
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grams fate each.
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