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Description
Grilled ciabatta with a generous topping of peppers and mild, creamy mozzarella, perfect for a light and crisp lunchtime snack.
Ingredients
US|METRIC
4 SERVINGS
- 55 grams Bertolli spread
- 1 red pepper (large, seeds removed and cut into thin strips)
- 1 pinch sugar
- 1 Tbsp. dried herbs (or fresh, such as rosemary or parsley)
- 1 Tbsp. lemon juice
- 8 slices Italian-style bread (such as ciabatta)
- 16 black olives
- 100 grams mozzarella cheese (thinly sliced)
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Directions
- Heat the Bertolli spread in a frying pan and stir in the peppers, sugar and herbs. Cover and cook gently for about 20 minutes, stirring occasionally, until the peppers are very soft but not brown. Stir in the lemon juice.
- Grill the bread slices on both sides until golden brown.
- Pile the pepper mixture on to the toast and top each slice with 2 olives and some mozzarella cheese.
- Place under a hot grill for 1-2 minutes until the cheese has melted. Serve immediately.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium490mg20% |
| Potassium140mg4% |
| Protein10g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A25% |
| Vitamin C70% |
| Calcium20% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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