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.
- 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
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.