Sun-Dried Tomato on Pretzel Bread

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Serves 12 (1 slice each).

All you need:

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
1/2 tsp Hy-Vee black pepper
1 (8 oz) pkg Hy-Vee cream cheese, softened
Balsamic vinegar glaze, to drizzle

All you do:

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.

Nutrition information per serving:
Calories: 150
Carbohydrate: 15g
Cholesterol: 20mg
Dietary Fiber: 2g
Fat: 9g
Protein: 4g
Saturated Fat: 4g
Sodium: 230mg
Sugars: 2g
Trans fats: 0g

Daily nutritional values:
10% vitamin A
40% vitamin C
4% calcium
6% iron