Bruschetta With Olive Paste, Peppers And Goat Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | August 1994 | 1 | Servings |
INGREDIENTS
| 2 | Red bell peppers | |
| 8 | Country-style bread | |
| 4x2x1/2 inch | ||
| 10 | t | Olivada* |
| 4 | oz | Soft fresh goat cheese |
| such as | ||
| Montrachet | ||
| crumbled | ||
| Chopped fresh parsley |
INSTRUCTIONS
An olive spread, sometimes called black olive paste or cream, available at Italian markets and specialty foods stores. If unavailable, use pureed pitted brine-cured black olives. Char red bell peppers over gas flame or in broiler until blackened on all sides. Seal roasted bell peppers in paper bag and let stand 10 minutes. Peel and seed bell peppers. Cut bell peppers into 1/2-inch-wide strips. Prepare barbecue (medium heat) or preheat broiler. Grill bread until golden brown, watching closely so that bread does not burn, about 2 minutes per side. Spread 1 side of each bread slice with 1 generous teaspoon olivada. Top with bell peppers, then cheese. Season with pepper. Sprinkle with chopped fresh parsley. Serves 4. Bon Appetit August 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 414
Calories From Fat: 305
Total Fat: 33.9g
Cholesterol: 89.6mg
Sodium: 584.6mg
Potassium: 185.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 24.5g