Directions:
- Preheat oven to 450°.
- Combine tomatoes and boiling water; let stand 10 minutes. Drain. With food processor running, drop garlic through food chute; process 3 seconds. Add basil and pepper; process until minced. Add tomatoes, 1 at a time, through food chute; process until minced.
- Place bread shell on an ungreased baking sheet. Spread cream cheese over shell. Spoon tomato mixture over cream cheese, covering cheese completely. Bake at 450° for 5 minutes; sprinkle with Parmesan cheese. Bake 3 additional minutes or until cheese melts. Cut into 4 wedges.
- Tip: An unopened package of sun-dried tomatoes can be stored in the pantry up to one year; an opened package will keep for three months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.53 Kcal (609 kJ) | ||
| Calories from fat | 75.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.36g | 13% | |
|---|---|---|---|
| Cholesterol | 27.6mg | 9% | |
| Sodium | 328.51mg | 14% | |
| Potassium | 348.12mg | 7% | |
| Total Carbs | 11.53g | 4% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 6.74g | 13% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 134.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 130.4 Kcal (546 kJ) | ||
| Calories from fat | 67.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 13% | |
|---|---|---|---|
| Cholesterol | 24.73mg | 9% | |
| Sodium | 294.36mg | 14% | |
| Potassium | 311.94mg | 7% | |
| Total Carbs | 10.34g | 4% | |
| Sugars | 4.58g | 20% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 6.04g | 13% | |
| Vitamin C | 3.2mg | 6% | |
| Iron | 0.8mg | 5% | |
| Calcium | 120.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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