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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (40g) Recipe makes 8 servings The following items or measurements are not included below: alfredo sauce 8 ounces prosciutto |
||
| Calories 151 | ||
| Calories from Fat 90 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.0g | 15% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 233mg | 9% | |
| Potassium 52mg | 1% | |
| Total Carbohydrate 10.6g | 3% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 0.3g | ||
| Protein 4.9g | 9% | |
Alfredo Bruschetta
By: lazyme
Jun 24, 2009
From "The Best 50 Bruschetta Recipes by Dona Z. Meilach", this sounds quick and tasty.
SERVES 8
Ingredients
- 8 slices Italian bread (1/2 to 3/4-inch thick)
- 1 garlic clove, cut in half
- 1/4 cup extra virgin olive oil
- 1/2 cup alfredo sauce, prepared
- 1 cup spinach, thawed frozen cut-leaf, squeezed dry
- 8 ounces prosciutto, thinly sliced
- 1/3 cup romano cheese, grated
Directions
1
Heat oven to 350°F.2
Toast bread, rub one side with cut side of garlic cove and drizzle with olive oil.3
Spread the bread generously with Afredo sauce.4
Top with spinach, pressing down lightly.5
Top with prosciutto, place bruschetta on a baking sheet and warm in the oven for 10 minutes.6
Sprinkle with Romano cheese.
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