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Ingredients
- 2 sm Red bell peppers
- 8 slc Country-style bread, (4x2x1/2 inch)
- 10 tsp Olivada*
- 4 ounce Soft fresh goat cheese, (such as Montrachet), crumbled Minced fresh parsley
Directions
- *An olive spread, sometimes called black olive paste or possibly 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 possibly in broiler till blackened on all sides. Seal roasted bell peppers in paper bag and let stand 10 min. Peel and seed bell peppers. Cut bell peppers into 1/2-inch-wide strips.
- Prepare barbecue (medium heat) or possibly preheat broiler. Grill bread till golden, watching closely so which bread does not burn, about 2 min per side. Spread 1 side of each bread slice with 1 generous tsp. olivada. Top with bell peppers, then cheese. Season with pepper. Sprinkle with minced fresh parsley.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 234g | |
| Calories 342 | |
| Calories from Fat 213 | 62% |
| Total Fat 24.27g | 30% |
| Saturated Fat 16.57g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 422mg | 18% |
| Potassium 286mg | 8% |
| Total Carbs 8.33g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.11g | 4% |
| Protein 22.2g | 36% |
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