Tidbits to serve with before-dinner drinks.
Recipe information
Yield
Serves 2
Ingredients
1/2 cup drained roasted red bell peppers (in jar), rinsed, drained, patted dry, thinly sliced
1 teaspoon balsamic vinegar or red wine vinegar
1/2 teaspoon dried marjoram, crumbled
3 teaspoons olive oil
2 4x6-inch sourdough or French bread slices
Preparation
Combine first 3 ingredients in medium bowl. Add 1 teaspoon oil. Grill or toast bread. Brush with remaining 2 teaspoons oil. Season generously with pepper. Top with bell pepper mixture. Cut each into 4 pieces and serve.
Nutrition Per Serving
Per serving: calories
140; fat
7 g; sodium
155 mg; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
