* Exported from MasterCook *
Feta and Artichoke Crostini
Recipe By :Adapted from "Semi-Homemade Cooking" by Sandra Lee (Miramax Books, $19.95).
Serving Size : 24 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chopped roasted red bell peppers
1 can sliced black olives -- (2.25 ounces)
1/2 cup crumbled feta cheese
1 tablespoon olive oil
1 cup coarsely chopped artichoke hearts
To serve: -- 24 slices toasted crostini
Preheat the broiler. Line a baking sheet with foil or parchment paper.
Place the toasted crostini on a baking sheet.
In a mixing bowl, combine the red bell peppers, olives, feta cheese, olive
oil and artichoke hearts. Evenly divide the mixture among the crostini.
Broil about 7 minutes or until slightly golden on top. Transfer to a
platter and serve hot.
Makes 24 appetizers; analysis per 1 appetizer.
96 calories (44% from fat), 5 grams fat (1 gram sat. fat), 12 grams
carbohydrate, 2 grams protein, 162 mg sodium, 4 mg cholesterol, 18 mg
calcium, 1 gram fiber.
ChupaNote: the sauce is lovely over pasta, rice, orzo or baked potatoes.
Added a generous sprinkling of ground Aleppo red pepper and a squeeze of
fresh lemon juice.
Source:
"Free Press Test Kitchen."
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"24 appetizers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 23 Calories; 2g Fat (65.5% calories
from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol;
85mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 900042 0
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