- 1 cup fresh basil leaves, slightly packed
- 1/4 cup toasted pine nuts (toast by heating in nonstick skillet on medium heat, stirring often, until golden brown)
- 1/4 cup extra-virgin olive oil
- 1/2 cup shredded Parmesan cheese
- Pinch salt (optional)
- 10 inch-thick slices of French or sourdough bread, preferably made with part whole-wheat flour
1. Put all of the ingredients except the bread in a small food processor. Pulse briefly to blend well. 2. Spread about 1/2 tablespoon spread on each bread slice and place on foil-lined cookie sheet. Broil about 6 inches from heat, watching carefully, until spread is bubbly and lightly brown (two-three minutes).
Per slice of bread with spread (using part whole-wheat French bread): 132 calories, 4 g protein, 12 g carbohydrate, 8 g fat (1.5 g saturated fat, 4.9 g monounsaturated fat, 1.3 g polyunsaturated fat), 2 mg cholesterol, 1.3 g fiber, 150 mg sodium. Calories from fat: 54%.
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