Looking for a great Appetizer or Hors D'oeuvre, try this one. So many great flavors in one little bite. Your friends and family will want this low calorie and easy to make recipe. This Bell Pepper bruschetta is a big hit at my dinner party's and am sure it will be for yours to. ENJOY!
Makes 15 pieces
Active Time: 15 minutes
Ingredients
2 each jarred roasted red and yellow bell peppers
1 1/2 Tbsp olive oil, preferably extra-virgin
2 tsp balsamic vinegar
2 Tbsp each golden raisins and toasted pine nuts (pignoli)
3 Tbsp flat-leaf parsley, chopped
15 to 16 pieces (from a 4.25-oz bag) roasted-garlic oven-baked Italian chivestoast or 1/2-in.-thick slices French bread, toasted
Preparation
1. Dry peppers well on paper towels. Cut in narrow strips. Gently mix with oil, vinegar, raisins, pine nuts and parsley.
2. Spoon 1 Tbsp pepper mixture on each toast; drizzle with dressing left in bowl.
Planning tip: Can be prepared through Step 1 up to 2 days ahead. Refrigerate, covered.
175 calories Per Serving
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