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    You are in: Home / Italian / Pesto, Roasted Red Pepper and Parmesan Bruschetta Recipe
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    Pesto, Roasted Red Pepper and Parmesan Bruschetta

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    2 Total Reviews

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    • on March 07, 2010

      wow this was yummy! I like to try different variations of bruschetta. This one is so easy. I roasted a red bell pepper in the oven for 20 minutes. And I made the recipe for 6 pieces and used the small pepper. I didn't measure the ingredients. I didn't see why I'd add the olive oil so I omitted it. It was delicious like that. And now I'm seeing I made a big mistake. I used freshly grated parmesan instead of shaved. I didn't read carefully. But it was so good. Thanks Katanashrp :) Made for PRMR tag game

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    • on April 12, 2012

      This was fantastic! One of the best recipes I've tried in a long time. I bought fresh-made pesto in the deli section of my store, and used a jar of roasted red peppers and fresh parmesan. I liked the fruitiness the olive oil added too! We had meant to have this as an appetizer, but it was so good my son and I couldn't stop eating it, and I ended up afterwards putting most of our dinner away as leftovers since the two of us finished the whole loaf. ;) It was that good. A five-star recipe for sure!!

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    Nutritional Facts for Pesto, Roasted Red Pepper and Parmesan Bruschetta

    Serving Size: 1 (127 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 449.3
    Calories from Fat 218
    Total Fat 24.3 g
    Saturated Fat 7.4 g
    Cholesterol 24.9 mg
    Sodium 4361.0 mg
    Total Carbohydrate 39.7 g
    Dietary Fiber 2.4 g
    Sugars 0.8 g
    Protein 17.7 g

    The following items or measurements are not included:

    roasted peppers

    pesto sauce

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