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Bruchetta At Deerhill Inn

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

10 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
½ each french bread
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1 small eggplant
purple
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1 large sweet red bell peppers
roasted, peeled, divide in 4 pieces
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4 slices mozzarella cheese
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¼ cup basil
pesto
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1 cup marinara sauce
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½ cup olive oil
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Ingredients

Amount Measure Ingredient Features
0.5 each french bread
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1 small eggplant
purple
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1 large sweet red bell peppers
roasted, peeled, divide in 4 pieces
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4 slices mozzarella cheese
* Camera
59 ml basil
pesto
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237 ml marinara sauce
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118 ml olive oil
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Directions

Slice four ¾ inch thick pieces of bread from loaf.

Brush one side of each with oil.

Place on hot grill (may use broiler) until toasted.

While browning, brush other side with oil, turn and toast.

Remove from grill.

Place toasted bread on a cookie sheet and top each with pesto.

Slice eggplant into ½ inch slices.

Cook eggplant in the same manner as bread.

Remove eggplant from grill or broiler and place each slice on top of each slice of bread.

Place one piece of roasted pepper on top of each slice of eggplant and one slice of mozzarella cheese on top of each pepper.

Bake in 450 degree F oven until cheese melts.

Remove and serve at once on a bed or marinara sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 34385% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 326mg 14%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 16g
Vitamin A 32% Vitamin C 89%
Calcium 23% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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