Try this Brushetta with Red Pepper Pate And Mediterranean recipe, or contribute your own.Suggest a better description
Cut the ciabatta in half lengthways, then each half into 3. Heat 1 tablespoon of the oil in a griddle or frying pan, add the peppers, aubergines if using, and courgette and cook on both sides until golden. Remove from the pan and allow to cool. Add the remaining oil and a crushed clove of garlic to the pan, cook for 1 minute then brush the garlic oil over the cut surface of the ciabatta. Spread over the pate and top with the vegetables. Sprinkle over the torn basil leaves and season to taste. NOTES : Delicious crusty ciabatta topped with creamy red pepper pate and colourful griddled vegetables.
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|Serving Size: 1 Serving (2158g)|
|Recipe Makes: 1|
|Calories from Fat: 99 (17%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 61.9mg||2 %|
|Potassium 4964.6mg||131 %|
|Total Carbohydrate 120.5g||35 %|
|Dietary Fiber 62.4g||250 %|
|Sugars, other 58.1g|
|Protein 22.3g||32 %|
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Calories per serving: 579
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