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

Recipe Wellness Badges

Author

Save Options

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
5cloves 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.