loaf (4 ounces) whole wheat baguette
4 plum tomatoes
4 ounces shredded
part skim mozzarella cheese
3 T. prepared
into 16 very thin, diagonal slices. slice each tomato vertically into four
1/4 inch slices.
slices on nonstick baking sheet. Top each with 1 tablespoon cheese, then
1 slice tomato. Bake about 8 minutes or until bread is lightly toasted
and cheese is melted. Remove from oven; top each crostini with about 1/2
teaspoon pesto sauce.