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Peach and Roasted Red Pepper Bruschetta

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.3338
Energy (kCal)207.32
Carbohydrates (g)44.9481
Total fats (g)1.7723
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat grill to medium-high or broiler. Roast red pepper, turning often, until well blackened. Place in a bowl and cover with plastic wrap. Leave to cool. | 2. Remove skin, stem and seeds from pepper. Finely chop the pepper and place in a medium bowl. | 3. Stir in peaches, tomatoes, garlic, vinegar and basil. Season with salt and pepper to taste. Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours. | 4. Before serving, bring peach mixture to room temperature. Lightly toast baguette slices on both sides. Spoon peach mixture on top of toasts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper 1 1.25 0.2753 0.0584 0.0138
    peach 2 diced 120.12 29.3832 2.8028 0.77
    rom tomato 1 cup diced seeded - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    salt black pepper ground - - - -
    baguette 1 sliced 77.43 14.1172 3.1088 0.9396

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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