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.

Related recipes