Brushetta With Red Pepper Pate And Mediterranean Recipe
Servings: 1
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 x Red pepper, quartered and deseeded
- 1 x Yellow pepper, quartered and deseeded
- 3 x Baby aubergines, (optional) thinly sliced lengthways
- 1 x Courgette, thinly sliced
- 1 x Clove garlic, crushed
- 1 tub vegetarian red pepper pate
- 1 pkt Fresh basil, leaves torn Salt and freshly grnd black pepper
Directions
- Cut the ciabatta in half lengthways, then each half into 3.
- Heat 1 Tbsp. of the oil in a griddle or possibly frying pan, add in the peppers, aubergines if using, and courgette and cook on both sides till golden brown. Remove from the pan and allow to cold.
- Add in the remaining oil and a crushed clove of garlic to the pan, cook for 1 minute then brush the garlic oil over the cut surface of the ciabatta.
- Spread over the pate and top with the vegetables. Sprinkle over the torn basil leaves and season to taste.
- NOTES : Delicious crusty ciabatta topped with creamy red pepper pate and colourful griddled vegetables.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1426g | |
| Calories 570 | |
| Calories from Fat 262 | 46% |
| Total Fat 29.76g | 37% |
| Saturated Fat 4.17g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 3265mg | 93% |
| Total Carbs 76.43g | 20% |
| Dietary Fiber 42.0g | 140% |
| Sugars 33.5g | 22% |
| Protein 14.64g | 23% |
