Try this Basque Baguette recipe, or contribute your own.
Suggest a better descriptionTo roast the peppers, preheat an oven to 400 F. Cut peppers in half lenthwise. Remove ribs and seeds. Place cut-side down onto an ungreased baking sheet, flattening with hand. Roast until blistered and blackened, about 40 minutes, turning peppers several times during cooking. Remove the peppers from the oven, place into a paper bag, seal and let stand 20 minutes. Peel and cut peppers into strips. Dust the tomato slices lightly with the sugar. Toast the bread slices. In a bowl mix together the tomato puree, paprika, garlic and vinegar. Salt and pepper to taste. Whisk in the Sun-Dried Tomato Oil, pouring in a thin drizzle. To serve, place the pepper strips and a tomato slice on each bread slice. Top each with a tablespoon of the puree mixture. Posted to MM-Recipes Digest by BobbieB1
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (76g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 10 | ||
Calories from Fat: 1 (10%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 31.1mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.5g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.