Sun-Dried Tomato on Pretzel Bread
Servings and Ingredients
|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|
- 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.
- 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.
150 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 20mg
- Sodium: 230mg
- Total Carbohydrates: 15g
- Protein: 4g
Vitamin A 10%
Vitamin C 40%
Hy-Vee Seasons Holiday 2013.