Tomato and Fresh Basil Crostini with Feta and Roasted Garlic Cheese Spread

Tomato and Fresh Basil Crostini with Feta and Roasted Garlic Cheese Spread

For the Love of Cooking recipe

1/2 cup fat free feta cheese
1/2 cup fat free sour cream
1/2 head of roasted garlic, chopped (recipe below)
Salt and pepper to taste
1 vine ripened tomato, sliced thinly
5-6 fresh basil leaves, chopped finely into ribbons
Fresh cracked pepper and sea salt

Preheat oven to 350 degrees. Combine feta cheese, sour cream, 1/2 head of roasted garlic, salt and pepper to taste and mix thoroughly. Place the baguette slices on a baking sheet and spray tops with cooking spray. Cook for 5-7 minutes or until golden brown. Remove from oven and set aside. Lay the basil leaves on top of each other and roll into a tube, cut into thin slices. Spread the feta mixture evenly onto the crostini then top with a slice of tomato, sprinkle with sea salt & fresh cracked pepper and top with basil ribbons.

Roasted Garlic
1 head of garlic
1 tsp olive oil
Dash of sea salt

Preheat oven to 350 degrees. Slice the top of the head off so every clove of garlic is exposed. Place on a small square of tinfoil.Drizzle with olive oil and salt to taste. Fold edges of tinfoil together and twist to make a sealed bundle. Place in oven and bake for 30-45 minutes depending on the size of the garlic. Let cool before serving. Squeeze to remove the roasted cloves.

Chicken & Roasted Garlic Lasagna

Chicken & Roasted Garlic Lasagna
Inspired by For the Love of Cooking
Makes 6 servings

Chicken Mixture:
20 oz. chicken, shredded (cooked in garlic powder, dried basil, salt, pepper, lemon juice and minced garlic)
2 bulbs of roasted garlic (preheat oven to 350; drizzle with ½ tsp olive oil and seasalt; wrap in foil and bake for 40 minutes)
1/4 cup yellow onion, diced finely
½ of red, green and orange bell peppers, diced finely
6-7 fresh basil leaves, chopped
Dried oregano, to taste
Sea salt and pepper, to taste

Mix all the ingredients together in a large bowl.

Other Ingredients:
1 (32 ounce) container fat-free ricotta cheese
1 egg
5-6 fresh basil leaves, chopped
Dried oregano and nutmeg, to taste
1/2 cup reduced fat parmesan cheese
9 lasagna noodles, cooked per instructions
100 grams fresh mozzarella cheese, shredded
2 cups jarred, low-calorie spaghetti sauce

Preheat oven to 375 degrees. Coat a large 9x13 baking dish with cooking spray. In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, basil, nutmeg, oregano, sea salt and pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook lasagna noodles per instructions then drain.

Layer a 9 x 13 inch baking pan with ½ cup sauce on bottom. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top. Repeat (sauce, noodles, ricotta mixture, chicken mixture). Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, and a sprinkle of oregano. Spray foil with nonstick spray. Cover dish and bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing.

Nutritional information: 434 calories, 43 carbs, 8 fat grams and 45 protein grams.

Review: Yes, it took a while but WOW. It was fantastic. I was SO very proud of myself for making it and can’t wait to make another. I love all of the flavorful mixtures and it smelled amazing! Thanks, Pam – AMAZING recipe as always (although Pam used a roasted chicken and her own homemade – she’s my hero)! If I changed anything next time I think I’d just add a bit more sauce – that’s it though, and I don’t think it would affect the calorie count much at all!