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Red Pepper Bruschetta

Red Pepper Bruschetta


2 large sweet peppers, preferably 1 red and 1 green
2 tablespoons finely chopped parsley
2 teaspoon balsamic vinegar or 1 teaspoon red wine vinegar
Salt to taste
1/3 cup soft goat cheese, about 2 oz
3 tablespoons plain low-fat yogurt
1 teaspoon finely grated lemon peel
1 garlic clove, crushed
Black pepper to taste
1 loaf French bread (16 inches)

  • Preheat broiler.
  • Place whole peppers on a baking sheet set 3 inches from broiler. Broil, turning occasionally, until blackened.
  • Remove from oven, cover with a tea towel or put in a brown bag to steam until cool.
  • Peel peppers, discarding seeds; dice. Toss with parsley, vinegar and salt and set aside in a bowl.
  • In a small bowl, mix goat cheese with yogurt, lemon peel, garlic and a generous grinding of black pepper.
  • Thinly slice bread into 1/4-inch rounds. Toast bread slices on a cookie sheet in a preheated 400ºF (200ºC) oven.
  • Spread goat cheese mixture over bread. Sprinkle with sweet pepper mixture and serve.

Makes 20 bruschettas.

Per bruschetta: 33 calories, 1.3 g protein, 1 g fat, 4.7 g carbohydrates, 0.4 g dietary fibre, 12 mg calcium, 0.2 mg iron, 5 mcg folacin.

Good source of vitamin C.

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In planning meals try to avoid monotony; do not have the same foods for the same days each week. Try new and unknown dishes by way of variety. Pay special attention to garnishing, thereby making the dishes attractive to the eye as well as to the palate.
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