Roasted Pepper and Basil Bruschetta
Servings and Ingredients
|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|
- 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.
160 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 380mg
- Total Carbohydrates: 16g
- Protein: 6g
Vitamin A 35%
Vitamin C 40%
Hy-Vee Big Holiday Food Book 2015.