Red Bell Pepper Crostini
- 2 ounces fat-free cream cheese
- 1 tablespoon chopped fresh basil or 1 teaspoon dried, crumbled, and 3 tablespoons chopped fresh basil or parsley, divided use
- 1 tablespoon fat-free milk
- 1 medium garlic clove, minced
- 1/4 teaspoon red hot-pepper sauce
- 1/8 teaspoon salt
- 16 slices melba toast (lowest sodium available)
- 1/2 cup roasted red bell peppers, chopped
- 2 tablespoons cider vinegar
- In a small mixing bowl, stir together the cream cheese, 1 tablespoon basil, milk, garlic, hotpepper sauce, and salt.
- Using an electric mixer on medium speed, beat until smooth.
- Spread the mixture on the melba toast slices.
- In another small bowl, stir together the bell peppers and vinegar.
- Sprinkle the bell pepper mixture and remaining 3 tablespoons basil over the melba toast slices.
- To roast bell peppers, preheat the broiler.
- Lightly spray a broiler pan and rack with cooking spray.
- Put the desired number of whole bell peppers on the rack; youll need 2 medium red bell peppers for this recipe.
- Broil the peppers 3 to 4 inches from the heat, turning until the peppers are charred all over.
- Put the peppers in a bowl.
- Let stand, covered, for at least 5 minutes (it wont hurt the peppers to stand for as long as 20 minutes).
- Rinse with cold water and halve lengthwise.
- Using your fingers or a knife, peel off the skin (its okay to leave small bits of char on the peppers).
- Discard the skin, stems, ribs, and seeds.
- Blot the peppers dry before chopping or slicing them.
- (Per serving)
- Calories: 50
- Total fat: 0.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 1mg
- Sodium: 98mg
- Carbohydrates: 9g
- Fiber: 1g
- Sugars: 0g
- Protein: 2g
- Calcium: 53mg
- Potassium: 62mg
- 1/2 starch
cream cheese, fresh basil, milk, garlic, red hotpepper, salt, melba, red bell peppers, cider vinegar
Taken from www.epicurious.com/recipes/food/views/red-bell-pepper-crostini-391932 (may not work)