Frank's Recipes! Low Fat Whole Wheat Crostini with Dried Tomato Tapanade for ABM

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Low Fat Whole Wheat Crostini with Dried Tomato Tapanade for ABM

The right amount of liquid is vital in machine bread-making; that's why the water amount in this recipe is unusual.

3/4 cup water
2 tablespoons water
1-1/2 teaspoons shortening
1-1/2 cups whole wheat flour
3/4 cup bread flour
2 teaspoons brown sugar
1/2 teaspoon salt
1 teaspoon active dry yeast
2 teaspoons cornmeal
1 7-ounce jar dried tomatoes (oil pack), drained (3/4 cup)
1/2 of an 8-ounce tub cream cheese
1/2 cup pine nuts, toasted
1 2-1/4-ounce can sliced ripe olives, drained
1 tablespoon dried basil
2 cloves garlic
1/3 cup water

Add the 3/4 cup plus 2 tablespoons water, shortening, whole wheat and bread flours, brown sugar, salt, and yeast to bread machine according to manufacturer's directions for a 1-pound loaf. Select dough cycle.

When cycle is complete, remove dough from machine. Divide in half; cover and let rest 10 minutes. Grease a baking sheet; sprinkle with cornmeal.

Roll each half of dough on a lightly floured surface into a 12x8-inch rectangle. Starting at a long side, roll up rectangles jelly-roll style; pinch edges and ends closed. Place loaves, seam side down, on prepared baking sheet. Cover and let rise in a warm place for 30 to 35 minutes or till nearly double.

Using a sharp knife, make three or four slashes across the top of each loaf. Brush with water. Bake in a 375 degree F. oven about 25 minutes or till lightly brown and bread sounds hollow when tapped. Cool on wire rack.

For Dried Tomato Tapanade:
Place dried tomatoes, cream cheese, pine nuts, olives, basil, garlic, and the 1/3 cup water in a food processor bowl; process till almost smooth, scraping down sides of bowl as necessary. Transfer to covered container. Cover and chill. Let stand at room temperature for 30 minutes before serving.

Cut each loaf of bread into 1/4-inch-thick slices. Place in a single layer on baking sheets. Broil 3 to 4 inches from the heat for 2 to 3 minutes or till lightly browned. Spread each slice with about 1 teaspoon Dried Tomato Tapanade. Store remaining spread in refrigerator up to 1 week.

Makes about 56 servings.

Make-Ahead Tip:
Up to 1 week ahead, prepare the tapanade. Before serving, let tapanade stand at room temperture for 1 hour.

Nutrition facts per serving: 39 calories, 2 g total fat, 1 g saturated
fat, 2 mg cholesterol, 38 mg sodium, 5 g carbohydrate, 0 g fiber, 1 g
protein, 0% vitamin A, 2% vitamin C, 0% calcium, 2% iron.