Guest guest Posted June 8, 1999 Report Share Posted June 8, 1999 * Exported from MasterCook * Crostini With Roasted Pepper Spread Recipe By : Weight Watchers Magazine, June 1999 Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup drained bottled roasted red bell peppers -- (about 4 ounces) 2 tablespoons fresh parsley leaves 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 18 slices thin French bread baguette -- toasted -- (1/2-inch-thick) 1. Press bell peppers gently between paper towels until barely moist, and set aside. 2. Place walnuts and parsley in a food processor; pulse until coarsely ground, scraping sides of processor bowl once. Add bell peppers; process until smooth. Spoon into a bowl; stir in salt and pepper. Cover and chilI at least 4 hours. 2. Spread about 1 teaspoon bell pepper mixture over each bread slice. Serve immediately. Yield: 6 servings (serving size: 3 crostini). POINTS: 1; Exchanges: 1/2 Starch, 1/2 Fat Per serving: CAL 74 (29% from fat); PRO 2 6g, FAT 2.4g (sat 0 3g); CARB 10.9g; FIB 1g; CHOL 0mg; IRON 08mg; SOD 470mg; CALC 26mg Converted by MC_Buster. KES_03 Jun 99 - - - - - - - - - - - - - - - - - - Karen S ksonness Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.