with Anne Wilfong, RD, LD
Bruschetta is a great appetizer to hold your family or guests over until dinner. This goat cheese and pesto twist will make your bruschetta one to remember!
What You Need
1 baguette, sliced into approximately 36 slices
1 orange bell pepper, sliced in half with seeds removed
5 oz. cherry tomatoes sliced in half
1/3 cup pesto, pre-made or purchased
1/4 cup spreadable goat cheese
2 tbsp. olive oil
Fat 5.3 g
Protein 5.7 g
Carbohydrate 32 g
Fiber 2.9 g
Sodium 170 mg
Makes approximately: 36 bruschetta (9 servings)
Serving Size: 4 bruschetta
Price per serving: $1.30
Restaurant Price: $3.99
How You Make it
1. Preheat broiler.
2. Place tomatoes and pepper halves on baking sheet and brush lightly with 1/2 tablespoon olive oil.
3. Broil for 5-6 minutes or until skin begins to char on peppers.
4. Remove the tomatoes and flip the pepper. Continue to broil the pepper for an additional 5 minutes.
5. When cool enough to handle, peel the pepper and chop the pepper and tomatoes.
6. Preheat oven to 400 degrees.
7. Place sliced bread on baking sheet and brush with remaining olive oil.
8. Toast for about 10 minutes or until lightly browned.
9. Spread pesto and then goat cheese on the toasted bread slices.
10. Top with roasted tomatoes and peppers.
Did you know?
Pesto is a great way to add flavor and heart-healthy fats. Olive oil and pine nuts are the fat sources in pesto. They provide healthy monounsaturated and polyunsaturated fatty acids, which may improve your cholesterol levels.
This recipe is brought to you by Whole Foods Market.
Registered and licensed dietitians Alexa Sparkman and Anne Wilfong can provide reliable, objective nutrition information, separate facts from fads, and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or SparkmanNutrition.com