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

For Pita Crisps: Cut 4 pita breads into 8 triangles each.

Split each triangle in half at the fold and arrange, rough-side up, on a baking sheet.

Toast in a 425°F oven for 8 to 12 minutes, or until light and golden.

Serve the same day.

Makes 64 crisps, 10 calories, 0 g fat each.

For Poppy-Seed Breadsticks: On a lightly floured surface, roll 1/2 pound pizza dough into a rectangle roughly 18 by 6 inches.

Cur crosswise into 1-inch strips.

Twist each strip gently and arrange on a lightly oiled baking sheet.

With a fork, blend 1 egg white with 1 tablespoon water; brush lightly over breadsticks.

Sprinkle with 1 1/2 tablespoons poppy seeds.

Bake in a 450°F oven for 10 to 15 minutes, or until browned.

Serve the same day.

Makes about 18 breadsticks.

50 calories, 1 gram fat each.

For Sesame Crackers: On 2 lightly oiled baking sheets, arrange 4 flour tortillas in a single layer.

With a fork, blend 1 egg white with 1 tablespoon water; brush lightly over the tortillas.

Sprinkle the tortillas evenly with 1 tablespoon sesame seeds; season with salt.

Bake in a 400°F oven for 10 to 15 minutes, or until light golden.

Break into larger irregular pieces.

(The crackers will keep in an airtight container for up to 1 week.)

Makes about 16 crackers, 30 calories, 1 gram fat each.

For Classic Crostini: Cut a 16 to 20 inch long baguette into 1/2 inch thick slices.

Arrange in a single layer on a baking sheet.

Toast in a 400°F oven, turning slices over once, for 8 to 12 minutes, or until they start to brown.

Serve shortly after baking.

Makes about 30 crostini.

40 calories, 1 gram fat each.

For Polenta Crostini: Cut a 16-ounce package of prepared polenta into 1/4 inch thick slices; pat dry.

Brush 1 teaspoon olive oil over the bottom of a large cast- iron grill-pan or skillet, and heat over medium-high heat.

Cook the polenta slices in batches until crusty, about 3 minutes per side.

Serve hot.

Makes about 16 crostini, 20 calories, 0 grams fate each.

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