My Favorite Bruschetta

1. Blend olive oil, basil, pepper and balsamic in a blender.

2. Mix feta, diced tomatoes, and grilled peppers together.

3. Heat grill to high and grill bread until lightly brown.

4. Set bread on plate and place tomato, feta, and pepper mixture on top.

5. Drizzle olive oil mix over the bruschetta.

6. Enjoy.

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Nutrient	Quantity
Total fats	52.4314 g
Protein	187.4455 g
Carbohydrates	870.4022 g
Energy	4700.728 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2178 g
Water	593.9817 g
Aspartic acid	0.4417 g
Calcium, Ca	1151.211 mg
Lutein + zeaxanthin	750.6 g
Fiber, total dietary	36.696 g
Fatty acids, total saturated 22:0	0.0667 g
Carotene, beta	1.701 g
Niacin	80.9095 mg
Vitamin A, RAE	70.875 g
Fatty acids, total trans-polyenoic	0.0334 g
Arginine	0.2665 g
Riboflavin	7.6009 mg
Tocopherol, beta	0.5004 mg
Fatty acids, total polyunsaturated 15:0	0.05 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.0508 g
Fatty acids, total saturated 20:1	0.1001 g
Glutamic acid	1.3727 g
Sodium, Na	10564.979 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4018 g
Total lipid (fat)	52.4314 g
Manganese, Mn	9.6613 mg
Fructose	9.6876 g
Proline	0.7813 g
Fatty acids, total saturated 16:0	8.9754 g
Fatty acids, total saturated 8:0	0.3263 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	13.1438 g
Choline, total	142.1718 mg
Fatty acids, total polyunsaturated 18:1 t	0.05 g
Sugars, total	81.7726 g
Serine	0.6628 g
Fatty acids, total saturated 10:0	1.1544 g
Fatty acids, total saturated 18:0	3.1455 g
Vitamin B-6	2.0252 mg
Selenium, Se	485.553 g
Ash	35.7004 g
Vitamin D	9.072 IU
Fatty acids, total saturated 18:1 undifferentiated	7.9917 g
Pantothenic acid	8.1377 mg
Phenylalanine	0.3827 g
Copper, Cu	2.5577 mg
Thiamin	11.9301 mg
Retinol	70.875 g
Methionine	0.2087 g
Iron, Fe	65.7026 mg
Carbohydrate, by difference	870.4022 g
Phosphorus, P	1945.519 mg
Folate, total	2069.784 g
Tocopherol, gamma	4.6704 mg
Fatty acids, total saturated 4:0	0.4394 g
Alanine	0.3623 g
Cholesterol	50.463 mg
Valine	0.6039 g
Fatty acids, total saturated 18:2 undifferentiated	13.362 g
Glycine	0.055 g
Glucose (dextrose)	7.8832 g
Fatty acids, total saturated 14:0	1.6656 g
Zinc, Zn	18.993 mg
Isoleucine	0.4553 g
Maltose	61.716 g
Tocopherol, delta	1.1676 mg
Fatty acids, total saturated 12:0	0.6906 g
Fatty acids, total polyunsaturated	14.5965 g
Fatty acids, total polyunsaturated 17:1	0.0167 g
Leucine	0.791 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0334 g
Vitamin A, IU	255.954 IU
Folate, DFE	2853.744 g
Tryptophan	0.1134 g
Folic acid	1117.56 g
Fatty acids, total polyunsaturated 16:1 c	0.1835 g
Fatty acids, total polyunsaturated 18:1 c	5.6712 g
Fatty acids, total saturated 20:0	0.0667 g
Tocotrienol, beta	9.8412 mg
Fatty acids, total saturated 6:0	0.3249 g
Starch	737.7564 g
Tyrosine	0.3788 g
Vitamin B-12	0.9582 g
Vitamin K (phylloquinone)	12.6966 g
Fatty acids, total saturated	17.2981 g
Histidine	0.2251 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0167 g
Fatty acids, total monounsaturated	8.6594 g
Threonine	0.3612 g
Folate, food	952.224 g
Fatty acids, total polyunsaturated 17:0	0.05 g
Vitamin D (D2 + D3)	0.2268 g
Fatty acids, total polyunsaturated 24:0	0.0334 g
Vitamin D3 (cholecalciferol)	0.2268 g
Vitamin E (alpha-tocopherol)	3.6049 mg
Fatty acids, total trans	0.0834 g
Fatty acids, total trans-monoenoic	0.05 g
Magnesium, Mg	546.453 mg
Lysine	0.6912 g
Potassium, K	2004.634 mg
Cystine	0.0471 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Extra virgin olive oil	0.75 cup	0	0	0
Feta cheese	2 ounces	149.688	2.319	12.0658
Balsamic vinegar	1 tablespoon	14.08	2.7248	0
Red bell pepper	1	0	0	0
Yellow bell pepper	1	0	0	0
French bread	12 slices	4536.96	865.3584	40.3656
black pepper	0	0	0	0
rom tomato	2	0	0	0
basil leaf	0.33 cup	0	0	0