By roasting bell peppers instead of using the bottled roasted variety, you will cut a lot of sodium from these crostini, or “little toasts.” For an attractive presentation, arrange the hors d’oeuvres in a pinwheel design on a serving platter.
Recipe information
Yield
Serves 8; 2 crostini per serving
Ingredients
Preparation
Step 1
In a small mixing bowl, stir together the cream cheese, 1 tablespoon basil, milk, garlic, hotpepper sauce, and salt. Using an electric mixer on medium speed, beat until smooth. Spread the mixture on the melba toast slices.
Step 2
In another small bowl, stir together the bell peppers and vinegar. Sprinkle the bell pepper mixture and remaining 3 tablespoons basil over the melba toast slices.
Cook’s Tip on Roasting Bell Peppers
Step 3
To “roast” bell peppers, preheat the broiler. Lightly spray a broiler pan and rack with cooking spray. Put the desired number of whole bell peppers on the rack; you’ll need 2 medium red bell peppers for this recipe. Broil the peppers 3 to 4 inches from the heat, turning until the peppers are charred all over. Put the peppers in a bowl. Let stand, covered, for at least 5 minutes (it won’t hurt the peppers to stand for as long as 20 minutes). Rinse with cold water and halve lengthwise. Using your fingers or a knife, peel off the skin (it’s okay to leave small bits of char on the peppers). Discard the skin, stems, ribs, and seeds. Blot the peppers dry before chopping or slicing them.
Nutrition Information
Step 4
(Per serving)
Step 5
Calories: 50
Step 6
Total fat: 0.5g
Step 7
Saturated: 0.0g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 0.0g
Step 10
Monounsaturated: 0.0g
Step 11
Cholesterol: 1mg
Step 12
Sodium: 98mg
Step 13
Carbohydrates: 9g
Step 14
Fiber: 1g
Step 15
Sugars: 0g
Step 16
Protein: 2g
Step 17
Calcium: 53mg
Step 18
Potassium: 62mg
Dietary Exchanges
Step 19
1/2 starch
