Presents

"Campari Kabobs and Bruschetta"

Recipe Source: 2005 Issue of Recipes Plus Calendar Appetizers & Snacks Recipe File Serving Size: Makes 6 kabobs and 24 bruschetta

Amount Ingredient Kabobs:   18 Campari tomatoes 1 orange pepper, cut in chunks 1 yellow pepper, cut in chunks 18 mushrooms 2 medium red onions, cut in 1/8ths 6 wooden skewers 1/2 cup olive oil 1 teaspoon each sesame seeds and parsley flakes 1/2 clove garlic, minced (or to taste) Bruschetta:   12 Campari tomatoes, chopped 2 tablespoons minced mild onion 1 clove garlic, minced (or to taste) 2 tablespoons each fresh basil and olive oil   Salt and pepper 24 thin sliced of baguette, toasted

Preparation Instructions:

Kabobs:

1. Preheat oven to broil.

2. For each skewer, alternate 3 tomatoes with remaining vegetables.

3. Combine oil, sesame seeds, parsley, and garlic. Lightly brush kabobs with oil mixture and broil for about 6 to 8 minutes on a baking sheet, rotating kabobs every 2 minutes. Makes 6 kabobs.

Per serving: 136 calories; 2.6 g protein; 9.7 g fat; 12.7 g carbohydrates; 2.9 g dietary fibre.

Bruschetta:

1. Combine tomatoes, onion, garlic, basil and oil. Season to taste.

2. Just before serving, top each slice of baguette with 1 tablespoon of tomato mixture. Makes 24 pieces.

Per serving: 52 calories; 1.4 g protein; 1.6 g fat; 8 g carbohydrates; 0.6 g dietary fibre.

Click here for a printable version of this recipe.

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