Red Pepper Bruschetta With Feta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | All newly t, Appetizers | 18 | Servings |
INGREDIENTS
| 1 | Jar, 7 oz. roasted red | |
| peppers drained and | ||
| chopped | ||
| 1 | Clove garlic, minced | |
| Olive oil | ||
| 1 | t | Lemon juice |
| 1/4 | c | Chopped green conions |
| 1 | 4 oz. crumbled Feta | |
| cheese finely chopped | ||
| 1 | Loaf French bread loaf, cut | |
| in 1/2" slices |
INSTRUCTIONS
Mix peppers, garlic, 1 tablespoon olive oil, lemon juice, onions and cheese. Set aside. Brush bread slices lightly with olive oil; place on cookie sheet. Broil on each side until lightly toasted. Top each toast slice with about 1 tablespoon pepper mixture. Makes about 18 servings. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #731 by L979@aol.com on Aug 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 8.3mg
Sodium: 184.3mg
Potassium: 75.3mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 4.3g