Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 oz) loaf Baking Stone pretzel bread, sliced diagonally to 1/2-inch-thick slices | ||
| Hy-Vee Select olive oil | ||
| 1 (8 oz) jar sun-dried tomatoes packed in oil, drained and finely chopped | ||
| 3 tbsp. finely chopped red bell pepper | ||
| 5 cloves garlic, finely chopped | ||
| ½ tsp. Hy-Vee black pepper | ||
| 1 (8 oz) pkg Hy-Vee cream cheese, softened | ||
| Balsamic vinegar glaze, to drizzle |
Directions
- Brush bread slices with olive oil. Cook on a preheated ridged pan on the stove top until toasted or in the oven at 350 degrees on a sheet pan for 5 to 10 minutes, until crisp.
- In a small bowl, combine chopped sun-dried tomatoes, red pepper, garlic and black pepper. Spread grilled pretzel bread with cream cheese. Top with sun-dried tomato mixture and drizzle with balsamic vinegar glaze.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 20mg
- Sodium: 230mg
- Total Carbohydrates: 15g
- Protein: 4g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 40%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Holiday 2013.