Recipe: Foccacia Finger Sandwiches
Yield: 1 servings
2 Red or yellow bell peppers; -- (or one of each) 3 tb Extra virgin olive oil 1 1/2 tb Balsamic vinegar 1 sm Clov garlic; minced
1/4 ts Salt
1/4 ts Freshly ground black pepper
4 oz Goat cheese; crumbled
1 1/2 tb Chopped fresh basil
OR 1 tsp. dried 1 Round foccacia bread; (8 to -- 10 inches) OR onion foccacia bread 1 c Shredded romaine lettuce; -- packed
MAKES 16 LACTO
Foccacia bread may be found in Italian markets, specialty bread stores and many supermarkets. If it is not available, substitute a French bread baguette and cut the filled baguette crosswise into 1 1/4-inch slices.
Preheat broiler. Quarter bell peppers lengthwise; discard stems and seeds. Flatten with palm of hand. Place skin side up on foil-lined baking sheet. Broil 3 to 4 inches from heat until skin is evenly blackened, 8 to 12 minutes. Wrap peppers in foil from pan; let stand 15 minutes.
Meanwhile, in small bowl, mix oil, vinegar, garlic, salt and pepper. Peel off and discard skin from peppers. Cut into uniform pieces; arrange in shallow dish. Pour dressing over peppers. Cover; chill at least 2 hours or up to 24 hours.
In small bowl, combine goat cheese and basil; mix well. Drain peppers; add marinade from peppers to cheese mixture; mix well. Using a long serrated knife, split bread in half horizontally. Spread cheese mixture over cut sides of bread. Arrange romaine lettuce and marinated peppers over bottom half of bread; close sandwich with top of bread. Cut into wedges to serve.
PER WEDGE: 66 CAL.; 3G PROT.; 3G TOTAL FAT (1G SAT. FAT); 80 CARB.; 3MG CHOL.; 109MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 58
Converted by MM_Buster v2.0l.
None yet posted - you can be the first!
(All fields except email are required) [ Comment Policy ]