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Playing How To Make Crostini with Sundried Tomato Tapenade By Dr. William Li

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Dr. William Li, author of Eat To Beat Disease, shares this health-boosting appetizer of crostini topped with a sundried tomato tapenade. 

"Lycopene is a natural dye that gives foods their beautiful red color, and it protects DNA," Dr. Li says. "A great source of lycopene is a tomato." 

You can cook tomatoes to get your fill of lycopene, Dr. Li continues, but he actually prefers getting his burst of lycopene from sundried tomatoes.

For more healthy recipes from Dr. Li, check out his Healthy Trail Mix and Chicken Basil Stir-Fry.

Ingredients

  • 1 sourdough baguette
  • 1 cup sundried tomatoes, preferably packed in olive oil, finely chopped
  • 10 kalamata olives, pitted and chopped
  • 2 tablespoons capers, drained
  • ¼ cup extra-virgin olive oil, if tomatoes are not packed in olive oil
  • 1 teaspoon dried oregano
  • 1 pinch salt

Yield

Serves: Makes 16 to 20 crostini

Preparation

Preheat oven to 350°F.

Slice baguette into ½-inch-thick slices. Place bread slices on baking sheet. Bake for 10 minutes until surfaces are crisp. 

Meanwhile, in a mixing bowl, combine sundried tomatoes, olives, capers, olive oil (if tomatoes are not packed in olive oil), oregano and salt. Mix well with a spoon to combine.

Once bread slices have cooled, arrange them on a serving platter and top each slice with a spoonful of sundried tomato tapenade. Serve at room temperature.