Red Bell Pepper Crostini

Preparation

1. 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.

2. 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.

3. 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

4. Dietary Exchanges

   Step 19

   1/2 starch