Buy a wide loaf of bakery bread for the base of this sandwich. Cutting the bread diagonally yields a surface area large enough for the topping.

Recipe by Cooking Light June 2001

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Yield:
4 servings
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Ingredients

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Directions

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  • Prepare grill.

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  • To prepare bell peppers, wrap wood chips in a double layer of foil; pierce foil packet several times. Add foil packet to grill rack; grill 10 minutes. Place bell peppers on a grill rack coated with cooking spray; cover and grill 15 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. Combine bell peppers, basil, 1/4 teaspoon salt, and black pepper.

  • To prepare crostini, coat both sides of bread with cooking spray. Place on grill rack; grill 30 seconds on each side until lightly browned. Remove from grill; rub each bread slice with garlic clove.

  • To prepare sauce, combine cheese, half-and-half, and 1/8 teaspoon salt in a small microwave-safe bowl; microwave at high 25 seconds; stir well with a whisk.

  • Top each crostino with about 1/3 cup bell peppers; drizzle each with about 1 tablespoon sauce.

Nutrition Facts

134 calories; calories from fat 29%; fat 4.3g; saturated fat 2g; mono fat 1g; poly fat 0.5g; protein 4.5g; carbohydrates 19.8g; fiber 2.1g; cholesterol 10mg; iron 1.7mg; sodium 475mg; calcium 77mg.
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