Foccacia finger sandwiches
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red or yellow bell peppers; (or one of each) | |
| 3 | tablespoons | Extra virgin olive oil |
| 1½ | tablespoon | Balsamic vinegar |
| 1 | small | Clov garlic; minced |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 4 | ounces | Goat cheese; crumbled |
| 1½ | tablespoon | Chopped fresh basil |
| OR 1 tsp. dried | ||
| 1 | Round foccacia bread; (8 to 10 inches) | |
| OR onion foccacia bread | ||
| 1 | cup | Shredded romaine lettuce; packed |
Directions
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 1¼-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.