Low Fat Appetizers for Spreads Recipe

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Recipe Category: Appetizer

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Low Fat Appetizers For Spreads Recipe

Ingredients

  • ***PITA CRISPS***
  • 4 pita breads
  • ***POPPY-SEED BREADSTICKS***
  • 1/2 pound pizza dough
  • 1 egg white
  • 1 tablespoon water
  • 1 1/2 tablespoons poppy seeds
  • ***SESAME CRACKERS***
  • 4 flour tortillas
  • 1 egg white
  • 1 tablespoon water
  • 1 tablespoon sesame seeds
  • salt, to taste
  • ***CLASSIC CROSTINI***
  • 1 baguette, 10 to 20 inches long
  • ***POLENTA CROSTINI***
  • 16 ounces prepared polenta
  • 1 teaspoon olive oil

Method

  1. For Pita Crisps: Cut 4 pita breads into 8 triangles each.
  2. Split each triangle in half at the fold and arrange, rough-side up, on a baking sheet.
  3. Toast in a 425°F oven for 8 to 12 minutes, or until light and golden.
  4. Serve the same day.
  5. Makes 64 crisps, 10 calories, 0 g fat each
  6. For Poppy-Seed Breadsticks: On a lightly floured surface, roll 1/2 pound pizza dough into a rectangle roughly 18 by 6 inches.
  7. Cur crosswise into 1-inch strips.
  8. Twist each strip gently and arrange on a lightly oiled baking sheet.
  9. With a fork, blend 1 egg white with 1 tablespoon water; brush lightly over breadsticks.
  10. Sprinkle with 1 1/2 tablespoons poppy seeds.
  11. Bake in a 450°F oven for 10 to 15 minutes, or until browned.
  12. Serve the same day.
  13. Makes about 18 breadsticks.
  14. For Sesame Crackers: On 2 lightly oiled baking sheets, arrange 4 flour tortillas in a single layer.
  15. With a fork, blend 1 egg white with 1 tablespoon water; brush lightly over the tortillas.
  16. Sprinkle the tortillas evenly with 1 tablespoon sesame seeds; season with salt.
  17. Bake in a 400°F oven for 10 to 15 minutes, or until light golden.
  18. Break into larger irregular pieces.
  19. The crackers will keep in an airtight container for up to 1 week.
  20. Makes about 16 crackers, 30 calories, 1 gram fat each
  21. For Classic Crostini: Cut a 16 to 20 inch long baguette into 1/2 inch thick slices.
  22. Arrange in a single layer on a baking sheet.
  23. Toast in a 400°F oven, turning slices over once, for 8 to 12 minutes, or until they start to brown.
  24. Serve shortly after baking.
  25. Makes about 30 crostini.
  26. Calories, 1 gram fat each
  27. For Polenta Crostini: Cut a 16-ounce package of prepared polenta into 1/4 inch thick slices; pat dry.
  28. Brush 1 teaspoon olive oil over the bottom of a large cast- iron grill-pan or skillet, and heat over medium-high heat.
  29. Cook the polenta slices in batches until crusty, about 3 minutes per side.
  30. Serve hot.
  31. Makes about 16 crostini, 20 calories, 0 grams fate each

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