Crostini with Roasted Red Pepper and Olives

Name: Crostini with Roasted Red Pepper and Olives
Ingredients: 6 ounces, plain low-fat yogurt (3/4 cup), avoid using yogurt containing modified food starch, gelatin, or gums since they prevent the yogurt from draining; 17 ounces, drained jarred roasted red peppers, rinsed and thoroughly patted dry with paper towels, chopped fine (about 2 cups); 12 , oil-packed sun-dried tomatoes, rinsed, patted dry, and minced; 2 ounces, kalamata olives (about 20 olives), pitted and minced; 1 tablespoon, sherry vinegar; 1 teaspoon, olive oil; 1 medium clove, garlic, minced or pressed through a garlic press (about 1 teaspoon); 1 , baguette (large), cut on the bias into 1/2-inch-thick slices (about 30 slices); 1 large clove, garlic, peeled; , Cooking spray (olive oil)

Appetizers
Vegetables

A quick, light appetizer with intense flavor.

SERVES 10 (Makes about 30 crostini)

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