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Artichoke and Pepper Toasts

Makes: 8 servings
Serving size: 1/2cup Yield: about 4 cups
Prep 20 mins Bake 350°F 25 mins
Artichoke and Pepper Toasts
Ingredients
  • 2 14  ounce can  artichoke hearts, packed in water, drained and chopped
  • 1  cup  bottled roasted red peppers, drained and chopped
  • 1 1/2  cups  shredded Mozzarella cheese (6 oz.)
  • 1/2  cup  grated fresh Parmesan cheese
  • 1  cup  fresh basil, finely chopped
  • 1/4  cup  extra virgin olive oil
  • 4  cloves garlic, minced
  • 1/2  teaspoon  ground black pepper
  •  Shaved Parmesan cheese (optional)
  • 1 - 2  baguettes sliced into 1/2-inch slices, brushed with olive oil and toasted
Directions

1. Preheat oven to 350 degrees F. In mixing bowl combine artichoke hearts, roasted red pepper, Mozzarella cheese, Parmesan cheese, basil, oil, garlic, and black pepper. Transfer mixture to a 1-1/2-quart casserole. Bake, uncovered, about 25 minutes or until heated through. Top with shaved cheese. Serve warm with toasted baguette slices.

Nutrition Facts (Artichoke and Pepper Toasts)
  • Servings Per Recipe 8,
  • cal. (kcal) 223,
  • Fat, total (g) 12,
  • chol. (mg) 14,
  • sat. fat (g) 4,
  • carb. (g) 19,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 10,
  • vit. A (IU) 292,
  • vit. C (mg) 43,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 559,
  • Potassium (mg) 106,
  • calcium (mg) 202,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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