Roasted Red Pepper Crostini
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 188 |
| pro | 4 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 22 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 428 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 13 |
| vit A | 25 |
| vit C | 178 |
| folate | 20 |
Crostini is supereasy to make and gives your loved one something to nibble on while you're finessing the meal.
Ingredients
Preparation
Broil red pepper, turning often, until charred, about 20 minutes. Let cool; peel off blackened skin. Cut in half; core, seed and cut into 1/4-inch (5 mm) wide strips.
In saucepan, heat oil over medium heat. Smash 1 of the garlic cloves and fry along with capers and red pepper for 5 minutes. Add vinegar. Discard garlic clove; let cool. Stir in parsley.
Toast bread. Halve remaining garlic; rub over 1 side of bread. Cut into 4 fingers; spoon pepper mixture onto each.
Source : Canadian Living Magazine: February 2006
- Keywords : Appetizers; Italian; Red pepper; Broil; Bread; Balsamic Vinegar; Capers;
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