Party Heartfully This Holiday Season

For the Crostini

16 ounce whole wheat baguette

2 tablespoons olive oil

• Preheat oven to 400 degrees F.

• Slice baguette into 32 slices (about ½-inch thick each).

• Using a small pastry brush, baste each slice with olive oil.

• Place basted side up on an aluminum foil lined baking sheet.

• Bake for 8 to 10 minutes until golden brown on top.

For the Salmon-Dill Topping

½ cup fat free ricotta cheese

2 tablespoons chopped green onion

¼ teaspoon ground black pepper

¾ cup canned salmon (about ½ of a 15 ounce can), drained

1 tablespoon chopped fresh dill

16 fresh dill sprigs for garnish

• Combine ricotta, green onion and black pepper and mix well.

• Add salmon and mix.

• Gently fold in dill weed. This makes 1 cup.

• Spread 1 tablespoon on each of 16 of the crostini. Garnish each with a fresh dill sprig.

This recipe makes 16 appetizers. Each contains approximately 58 calories and 1.5 grams fat.

For the Olive-ArtichokeTopping

1 cup water packed artichoke hearts, chopped

¼ cup chopped Kalamata olives

2 tablespoons chopped fresh parsley

¼ teaspoon ground pepper

¼ cup freshly grated Parmesan

• Combine artichoke hearts, olives, parsley and pepper. Mix well.

• Spread 1 tablespoon on each of 16 of the crostini. Sprinkle each with Parmesan.

This recipe makes 16 appetizers. Each contains approximately 51 calories and 1.5 grams fat.

Source: Becky Varner