Saturday, October 9, 2010

Low fat Peach and Roasted Red Pepper Bruschetta recipe

Here are the different types of bruschetta. Bread is toasted without oil and garlic, so that the flavor of juicy peaches and sweet roasted peppers would be appreciated in full. This sweetness is balanced by the red wine vinegar and basil. You could also try this bruschetta mix grilled chicken or fish. Delicious!

Peach and Roasted Red Pepper Bruschetta recipe - 46 calories

1 baguette, sliced on the diagonal
2 peaches, diced
1 red pepper
1 cup grape tomatoes or Roma tomatoes, seeded and diced
1 clove garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
salt, to taste
freshly ground black pepper, to taste

1. Preheat the broiler grill to medium-high. Roast the red pepper until well blackened, turning often.
2. Put the peppers in a bowl and cover with plastic wrap; leave to cool.
3. Remove skin, stem and seeds from peppers. Cut the peppers and place in medium bowl.
4. Add the peaches, garlic, tomato, basil and vinegar. Add salt and pepper to taste and marinate for about 30 minutes (or cover and place in the refrigerator for up to 8 hours).
5. Before serving, bring the peach mixture to room temperature. Lightly toast the baguette slices on both sides. Place the chopped pepper and peach mixture on top of toasted baguette slices.

Portion: 30 pieces

Nutritional information for one piece:
Calories: 46
Calories from fat: 4
Total fat: 0.5g
Cholesterol: 0mg
Sodium: 92mg
Total carbs: 9g
Dietary fiber: 0.7g
Protein: 1.5g
WW points: 1