Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
404
Calories
16g
Protein
33g
Fat
15g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Goat Cheese | 1 oz (28g) | 103 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 baguette, cut into 1/4-inch-thick slices
- 1/4 cup plus 2 tsp. extra-virgin olive oil
- 2 garlic cloves, peeled
- 2 red bell peppers, roasted, peeled, seeded and
- coarsely chopped
- 2 Tbs. slivered almonds, toasted
- 3 Tbs. grated Parmigiano-Reggiano cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 tsp. fresh lemon juice
- Pinch of cayenne pepper
- Salt and freshly ground black pepper, to taste
- 4 oz. goat cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes