By roasting bell peppers instead of using the bottled roasted variety, you will cut a lot of sodium from these crostini, or “little toasts.” For an attractive presentation, arrange the hors d’oeuvres in a pinwheel design on a serving platter.

　　

Ingredients

Serves 8; 2 crostini per serving

　　2 ounces fat-free cream cheese

　　1 tablespoon chopped fresh basil or 1 teaspoon dried, crumbled, and 3 tablespoons chopped fresh basil or parsley, divided use

　　1 tablespoon fat-free milk

　　1 medium garlic clove, minced

　　1/4 teaspoon red hot-pepper sauce

　　1/8 teaspoon salt

　　16 slices melba toast (lowest sodium available)

　　1/2 cup roasted red bell peppers, chopped

　　2 tablespoons cider vinegar

　　

Step 1

In a small mixing bowl, stir together the cream cheese, 1 tablespoon basil, milk, garlic, hotpepper sauce, and salt. Using an electric mixer on medium speed, beat until smooth. Spread the mixture on the melba toast slices.

　　

Step 2

In another small bowl, stir together the bell peppers and vinegar. Sprinkle the bell pepper mixture and remaining 3 tablespoons basil over the melba toast slices.

　　

Cook’s Tip on Roasting Bell Peppers

Step 3

To “roast” bell peppers, preheat the broiler. Lightly spray a broiler pan and rack with cooking spray. Put the desired number of whole bell peppers on the rack; you’ll need 2 medium red bell peppers for this recipe. Broil the peppers 3 to 4 inches from the heat, turning until the peppers are charred all over. Put the peppers in a bowl. Let stand, covered, for at least 5 minutes (it won’t hurt the peppers to stand for as long as 20 minutes). Rinse with cold water and halve lengthwise. Using your fingers or a knife, peel off the skin (it’s okay to leave small bits of char on the peppers). Discard the skin, stems, ribs, and seeds. Blot the peppers dry before chopping or slicing them.

　　

Nutrition Information

Step 4

(Per serving)

　　

Step 5

Calories: 50

　　

Step 6

Total fat: 0.5g

　　

Step 7

Saturated: 0.0g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 0.0g

　　

Step 10

Monounsaturated: 0.0g

　　

Step 11

Cholesterol: 1mg

　　

Step 12

Sodium: 98mg

　　

Step 13

Carbohydrates: 9g

　　

Step 14

Fiber: 1g

　　

Step 15

Sugars: 0g

　　

Step 16

Protein: 2g

　　

Step 17

Calcium: 53mg

　　

Step 18

Potassium: 62mg

　　

Dietary Exchanges

Step 19

1/2 starch

　　American Heart Association Low-Salt Cookbook, 4th Edition