Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Preheat oven to 425 degrees.
- 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.
- Bake, uncovered, for 4 minutes. Turn slices over and bake for 3 to 4 minutes more or until crisp and light brown.
- 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.