Roasted Pepper and Basil Bruschetta

Recipe

Appetizer
Roasted Pepper and Basil Bruschetta

Primary Media

Toast topped with tomatoes, garlic, and chopped basil

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Recipe Data

8
Servings

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1(8 oz) loaf Hy-Vee Bakery ciabatta bread
2 tbsp.Hy-Vee Select olive oil
1 c.drained marinated roasted sweet red peppers, chopped
2 tbsp.pesto
¼ c.fresh basil leaves, cut into ribbons
2 oz.Parmigiano-Reggiano cheese

Directions

  1. Preheat oven to 425 degrees.
  2. For crostini, cut bread into 8 (1/2-inch-thick) slices. Arrange slices in a single layer on an ungreased baking sheet. Lightly brush one side of each bread slice with oil.
  3. Bake, uncovered, for 4 minutes. Turn slices over and bake for 3 to 4 minutes more or until crisp and light brown.
  4. In a small bowl, combine peppers, pesto and basil. Spoon onto toasted bread just before serving. Using a vegetable peeler, shave cheese into strips and arrange on top of toasts.

Nutrition facts

Servings

160 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 10mg
  • Sodium: 380mg
  • Total Carbohydrates: 16g
  • Protein: 6g

Daily Values

0%
Vitamin A 35%
0%
Vitamin C 40%
0%
Iron 6%
0%
Calcium 10%

Recipe Source:

Hy-Vee Big Holiday Food Book 2015.