-
1
In a small mixing bowl, stir together the cream cheese, 1 tablespoon basil, milk, garlic, hotpepper sauce, and salt.
-
2
Using an electric mixer on medium speed, beat until smooth.
-
3
Spread the mixture on the melba toast slices.
-
4
In another small bowl, stir together the bell peppers and vinegar.
-
5
Sprinkle the bell pepper mixture and remaining 3 tablespoons basil over the melba toast slices.
-
6
To roast bell peppers, preheat the broiler.
-
7
Lightly spray a broiler pan and rack with cooking spray.
-
8
Put the desired number of whole bell peppers on the rack; youll need 2 medium red bell peppers for this recipe.
-
9
Broil the peppers 3 to 4 inches from the heat, turning until the peppers are charred all over.
-
10
Put the peppers in a bowl.
-
11
Let stand, covered, for at least 5 minutes (it wont hurt the peppers to stand for as long as 20 minutes).
-
12
Rinse with cold water and halve lengthwise.
-
13
Using your fingers or a knife, peel off the skin (its okay to leave small bits of char on the peppers).
-
14
Discard the skin, stems, ribs, and seeds.
-
15
Blot the peppers dry before chopping or slicing them.
-
16
(Per serving)
-
17
Calories: 50
-
18
Total fat: 0.5g
-
19
Saturated: 0.0g
-
20
Trans: 0.0g
-
21
Polyunsaturated: 0.0g
-
22
Monounsaturated: 0.0g
-
23
Cholesterol: 1mg
-
24
Sodium: 98mg
-
25
Carbohydrates: 9g
-
26
Fiber: 1g
-
27
Sugars: 0g
-
28
Protein: 2g
-
29
Calcium: 53mg
-
30
Potassium: 62mg
-
31
1/2 starch
