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    You are in: Home / Low-cholesterol / Peach and Roasted Red Pepper Bruschetta Recipe
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    Peach and Roasted Red Pepper Bruschetta

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    • on January 09, 2012

      Wonderful different and easy to make! I used nectarines instead peaches and add 1Tbsp. of olive oil. My DH isn't crazy about basil so I used fresh chive. The fruit gives nice sweetness to it. Very refreshing! I spoon some on tasted baguette and some I reserved so serve with grilled chicken breast. Will make it again! Thank you Leslie!

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    • on March 25, 2007

      Love this different kind of Bruschetta. The sweet flavours of the peaches and the roasted peppers are a different kind of treat. The sweetness is balanced by a little red wine vinegar. And I love the basil here, because peaches go so well together with this herb. The bread is toasted without oil and garlic as known for bruschetta, but I like it that way, because it would dominate the fruity notes too much in my opinion. I couldn't get fresh peaches, so I used canned ones. I should have used a bit more of vinegar to comoensate the sweetnes a bit more. Next time I will use fresh peaches for a wonderful light summer snack or appetizer.

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    Nutritional Facts for Peach and Roasted Red Pepper Bruschetta

    Serving Size: 1 (1646 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 105.1
     
    Calories from Fat 6
    82%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 175.6 mg
    7%
    Total Carbohydrate 20.7 g
    6%
    Dietary Fiber 1.1 g
    4%
    Sugars 2.0 g
    8%
    Protein 4.2 g
    8%
    Detailed Nutrition Values About Nutrition Info
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