Bell Pepper Bruschetta

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Serves 18 (about 2 tablespoons each).

All you need:

1/4 c. Hy-Vee Select olive oil
2 red bell peppers, seeded and chopped
1 small yellow onion, chopped
2 cloves garlic, minced
1/2 c. Hy-Vee part-skim ricotta cheese
1/3 c. chopped fresh basil
Few dashes hot pepper sauce
18 (1/2-inch-thick) slices baguette bread, toasted
Fresh basil leaves, optional

All you do:

In a skillet, heat oil over medium heat. Add peppers, onion and garlic. Cook and stir until soft and lightly caramelized, about 10 minutes. Transfer pepper mixture to a food processor; add ricotta cheese, basil and hot pepper sauce. Cover and puree until smooth. Serve with toasted baguette slices. If desired, garnish with fresh basil leaves.

Nutrition information per serving:
Calories: 110
Carbohydrate: 14g
Cholesterol: 0mg
Dietary Fiber: 1g
Fat: 3.5g
Protein: 3g
Saturated Fat: 1g
Sodium: 160mg
Sugars: 2g
Trans fats: 0g

Daily nutritional values:
10% vitamin A
35% vitamin C
2% calcium
6% iron