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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (127g) Recipe makes 4 servings The following items or measurements are not included below: roasted peppers 8 ounces pesto sauce |
||
| Calories 448 | ||
| Calories from Fat 218 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.3g | 37% | |
| Saturated Fat 7.4g | 37% | |
| Monounsaturated Fat 12.8g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 4360mg | 181% | |
| Potassium 138mg | 3% | |
| Total Carbohydrate 39.7g | 13% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 0.9g | ||
| Protein 17.7g | 35% | |
Pesto, Roasted Red Pepper and Parmesan Bruschetta
By: Katanashrp
May 31, 2009
You can make the roasted red peppers and pesto at home, or you can use a store bought ones depending how much time you wish to spare. This recipe came from "The thousand best recipes" cookbook.
SERVES 4 , 12 pieces
Ingredients
- 1 loaf Italian bread, cut into 12 diagonal slices
- 1 (8 ounce) jar roasted peppers
- 1 (8 ounce) jar pesto sauce
- 4 ounces parmesan cheese, shaved
- 1/4 cup extra virgin olive oil
- 2 tablespoons sea salt
- 1 tablespoon pepper
Directions
1
Toast, or grill bread slices.2
Spread pesto.3
Top with roasted peppers and parmesan chese.4
Drizzle with olive oil.5
Sprinkle with salt and pepper.
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- Course > Appetizers
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Broil/Grill
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- Occasion > Dinner Party
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