Try this Tomato, Cheese, and Pesto Croutons recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 350 degrees. 2. Toast the muffin halves. 3. Combine the goat cheese, pesto, sun-dried tomato, fresh tomato, and scallions and mix well. 4. Spread the muffin halves with the topping, place on a baking sheet, and bake for 10 minutes or until the topping is bubbly. Cut each half into four wedges. Makes 16 croutons. These are excellent with soups and salads, or as afternoon tea or hors doeuvre offering as well. Country Inns and Back Roads Cookbook (1995) by Linda Glick Conway MC formatted by Brenda Adams
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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