Cottage cheese bruschetta with roasted red peppers and pesto recipe

2 ratings Rate
  • Serves 4
  • 30 mins
  • 286 calories / serving
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Roast a yellow and red pepper in the oven and bake in a preheated oven gas mark 6, 200ºC for about 30 minutes or until they start to brown.

Diagonally slice a ciabatta or sour dough loaf and toast on a hot griddle or in the toaster.

Rub each slice with half a fresh clove of garlic and drizzle with a little olive oil (chilli oil is good too).

Slice the roast peppers and toss together with some peppery rocket and pesto.

Spread the toasted bread with a generous amount of cottage cheese and pile on the peppers. Eat immediately whilst it’s still hot.

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  • Ingredients

  • loaf ciabatta/sour dough
  • fresh clove of garlic
  • drizzle of olive oil/chilli oil
  • 300g of Tesco Light choices natural cottage cheese
  • 1 red pepper
  • 1 yellow pepper
  • 25g rocket
  • 2 teaspoons of pesto
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  • Energy 1209kj 286kcal 14%
  • Fat 6.3g 9%
  • Saturates 1.1g 6%
  • Sugars 10.3g 11%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 44g Protein 15.5g Fibre 3.9g


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