Try this Crostini W/ Roasted Red Pepper Spread recipe, or contribute your own.
Suggest a better descriptionCut French bread into 1/4" slices. Place in a single layer on baking sheets. Set aside. Combine 1/2 C olive oil, basil, garlic powder and lemon pepper . Brush on one side of each slice of bread. Broil bread 3-4" from heat for about 2 minutes or till toasted. Turn bread slices over and broil 1-2 minutes more or till toasted. Repeat w/remaining slices. Cool, store in a plastic bag. Cook onion in 1 Tbl. olive oil in skillet till tneder but not brown. Add drained red peppers and UNdrained tomatoes, fennel seed, sugar and 1/4 tsp. each salt and pepper. Bring to boiling, simmer, uncovered for 10 minutes or until most of liquid is evaporated. Cool slightly. Transfer to blender and process until smooth. Transfer to bowl. Cover and chill up to four days. Led red pepper stand at room temperature 30 minutes. Spread on toasted crostini. Formatted by T. Grant from BH&G Holiday Appetizers. Original recipe made 30 servings. C Posted to JEWISH-FOOD digest V97 #022 by Nancy Berry
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 47 | ||
Calories from Fat: 11 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 74.3mg | 3 % | |
Potassium 45mg | 1 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 6.9g | ||
Protein 1.5g | 2 % | |
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: 47
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