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Ingredients:
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3 cloves fresh garlic
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
8 ounces fresh mozzarella cheese (drained)
1 1/2 cups pre-diced fresh tomatoes
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 Bakery baguette
4–6 fresh basil leaves (rinsed)
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Directions:
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1. Preheat oven to 325°F. Combine all ingredients in medium bowl.
2. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheet. Flatten with fork in a crisscross design.
3. Bake 8–10 minutes or until lightly browned and slightly puffed. Cool 1 minute; then remove to wire rack. Serve. (Makes 24 cookies.)
CALORIES (per 1/24 recipe) 100kcal; FAT 6g; CHOL 10mg; SODIUM 50mg; CARB 10g; FIBER 1g; PROTEIN 3g; VIT A 0%; VIT C 0%; CALC 0%; IRON 2%
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Recipe Course: |
Appetizer |
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Recipe Type: |
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