Sun-Dried Tomato on Pretzel Bread

Recipe

Appetizer
Sun-Dried Tomato on Pretzel Bread

Primary Media

Pretzel bread covered in a layer of cream cheese and topped with sundried tomatoes

User Rating

4.25 out of 5 stars
Rate it:
4 ratings

Recipe Data

12
Servings
15min
Prep
25min
Total

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Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
1 (8 oz) loaf Baking Stone pretzel bread, sliced diagonally to 1/2-inch-thick slices
Hy-Vee Select olive oil
1 (8 oz) jar sun-dried tomatoes packed in oil, drained and finely chopped
3 tbsp. finely chopped red bell pepper
5 cloves garlic, finely chopped
½ tsp. Hy-Vee black pepper
1 (8 oz) pkg Hy-Vee cream cheese, softened
Balsamic vinegar glaze, to drizzle

Directions

  1. Brush bread slices with olive oil. Cook on a preheated ridged pan on the stove top until toasted or in the oven at 350 degrees on a sheet pan for 5 to 10 minutes, until crisp.
  2. In a small bowl, combine chopped sun-dried tomatoes, red pepper, garlic and black pepper. Spread grilled pretzel bread with cream cheese. Top with sun-dried tomato mixture and drizzle with balsamic vinegar glaze.

Nutrition facts

Servings

150 Calories per serving

Amounts Per Serving

  • Total Fat: 9g
  • Cholesterol: 20mg
  • Sodium: 230mg
  • Total Carbohydrates: 15g
  • Protein: 4g

Daily Values

0%
Vitamin A 10%
0%
Vitamin C 40%
0%
Iron 6%
0%
Calcium 4%

Recipe Source:

Hy-Vee Seasons Holiday 2013.