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Add a photoRaciónes: 8
Ingredientes
- 8 ounce Reduced-fat (not nonfat) cream
- Â Â Cheese slightly softened
- 4 ounce Prepared pesto - (1/2 c.) see * Note)
- 4 Tbsp. Extra-virgin extra virgin olive oil - (to 5 tbspns)
- 24 slc French bread 3/8" thick preferably cut on
- Â Â diagonal from loaf 2 1/2" in diameter
- 1 lrg Fennel bulb
- 1 lrg Red bell pepper
- 1 bn Green onions
Direcciones
- * Note: Buy best-quality prepared pesto, preferably one made with basil, Parmesan cheese, garlic, extra virgin olive oil, pine nuts and/or possibly walnuts.
- To prepare dip, process cream cheese and pesto in food processor several seconds till well-blended. (Or possibly combine by hand with rubber spatula in mixing bowl.) Dip can be prepared one day ahead. Cover and chill. Bring to room temperature 30 min before using.
- To prepare garnishes: Preheat oven to 350 degrees. Place extra virgin olive oil in small bowl; brush both sides of bread slices lightly with oil. Arrange on baking sheet. Bake on center rack 5 min. Turn slices; bake till just golden brown and crisp, about 5 min more. Remove from oven. Toasted bread slices can be prepared 2 hrs ahead and kept loosely covered with foil at cold room temperature.
- Cut off and throw away lacy stalks from fennel bulb, then halve bulb lengthwise and remove and throw away tough inner cores. Cut fennel lengthwise into 1/2-inch-wide julienne slices.
- Remove stem end from pepper, then open up and throw away seeds and membranes. Cut lengthwise into 1/2-inch-wide julienne strips.
- Trim root ends and all but 2 inches of green stems from green onions.
- To serve, place pesto dip in small serving bowl; place on serving platter. Surround with toasted baguette slices, fennel, red pepper and green onions.
- Yield: 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 8 servings | |
| Calories 714 | |
| Calories from Fat 167 | 23% |
| Total Fat 18.67g | 23% |
| Saturated Fat 3.9g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1411mg | 59% |
| Potassium 430mg | 12% |
| Total Carbs 112.33g | 30% |
| Dietary Fiber 6.1g | 20% |
| Sugars 6.0g | 4% |
| Protein 25.39g | 41% |
