18
Cheese and Salsa Crostini
2 egg whites
1
⁄4 cup finely chopped
green onions
1
⁄4 cup chopped ripe
olives
1
⁄4 cup shredded
reduced-fat sharp
Cheddar cheese
1
⁄4 cup shredded
reduced-fat
Monterey Jack
cheese
4 slices pumpernickel
bread, crusts
removed
1
⁄3 cup thick and chunky
salsa
Place egg whites in medium bowl. Beat on Speed 3
for 1 to 1
1
⁄2 minutes, or until stiff peaks form. Add
onions, olives, and cheeses. Beat on Speed 1 for 10
to 20 seconds, or until combined.
Spread mixture on bread slices. Place on ungreased
baking sheet. Bake at 350°F for 15 to 20 minutes,
or until puffed and golden brown. Cut each slice
into quarters. Top each quarter with about 1
teaspoon salsa.
Yield: 8 servings (2 crostini per serving).
Per serving: About 39 cal, 2 g pro, 4 g carb,
1 g total fat, 0 g sat fat, 3 mg chol, 203 mg sod.
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