Directions:
- Roasting the Peppers:
- Place whole peppers on a cookie sheet and bake at 375 degrees 25-30 minutes or until the skin blisters.
- Place the peppers in a paper or plastic bag to cool.
- Remove the peppers from the bag when cool and remove the skin and discard. Discard seeds.
- Chop peppers coarsely.
- Making the Topping:.
- Mix peppers, tomatoes, garlic, olive oil, vinegar and basil together and refrigerate 2 hours to blend flavors.
- Assembly:.
- Once topping is cooled, slice bread to about 3/4 thick.
- Brush lightly with olive oil and toast in oven or grill.
- Top with Tomato-Pepper mix and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.42 Kcal (416 kJ) | ||
| Calories from fat | 63.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Sodium | 8.29mg | 0% | |
| Potassium | 274.77mg | 6% | |
| Total Carbs | 7.73g | 3% | |
| Sugars | 5.34g | 21% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 1.27g | 3% | |
| Vitamin C | 50mg | 83% | |
| Iron | 0.2mg | 1% | |
| Calcium | 20.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 76.19 Kcal (319 kJ) | ||
| Calories from fat | 48.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.4g | 11% | |
|---|---|---|---|
| Sodium | 6.35mg | 0% | |
| Potassium | 210.57mg | 6% | |
| Total Carbs | 5.92g | 3% | |
| Sugars | 4.09g | 21% | |
| Dietary Fiber | 1.11g | 6% | |
| Protein | 0.97g | 3% | |
| Vitamin C | 38.3mg | 83% | |
| Iron | 0.2mg | 1% | |
| Calcium | 15.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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