Sweet Pepper Sourdough Melts |
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Prep Time: 5 Minutes Cook Time: 9 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Ingredients:
1 (8-ounce) flute sourdough bread, cut in half lengthwise and then crosswise |
1 tablespoon plus 1 teaspoon commercial pesto |
1 (16-ounce) package frozen pepper stir-fry, thawed and drained (such as birds eye) |
olive-oil flavored cooking spray |
2 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Place bread, cut side up, on an ungreased baking sheet. Broil 5 1/2 inches from heat 3 minutes or until lightly toasted. Spread evenly with pesto; set aside.
2. Heat a large nonstick skillet over medium-high heat until hot. Coat peppers with cooking spray. Cook pepper stir-fry, garlic, salt, and pepper 3 minutes, stirring constantly. Spoon about 1/2 cup pepper mixture over each toasted bread portion; top each with 1/4 cup cheese. Broil 3 additional minutes or until cheese melts.
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