Appetizers for Spreads - Pita Crisps, Poppy Seed Breadsticks, Sesame Crackers, Classic Crostini, Polenta Crostini
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
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 425F 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 450F 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 400F 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 400F 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.
Source: Eating Well, November 1997
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