Prosciutto and goat cheese crostini with red pepper tapenade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Roasted red peppers |
| 1 | tablespoon | Roasted garlic |
| 1 | tablespoon | Toasted pine nuts |
| 1 | tablespoon | Black olives |
| 2 | tablespoons | Olive oil |
| 10 | ounces | Goat cheese |
| 6 | Thin slices prosciutto | |
| 1 | tablespoon | Rosemary |
| 6 | Rounds baguette; toasted | |
Directions
Preheat oven to 350 degrees.
Puree the roasted red peppers, roasted garlic, pine nuts, black olives, olive oil, and set aside. This is the tapenade.
Season goat cheese with rosemary and wrap in prosciutto. Bake until cheese melts.
Spread the tapenade on the toasted baguette and top with prosciutto and goat cheese.
Converted by MC_Buster.
Per serving: 11667 Calories (kcal); 324g Total Fat; (25% calories from fat); 705g Protein; 1429g Carbohydrate; 1250mg Cholesterol; 54306mg Sodium Food Exchanges: 92½ Grain(Starch); 66 ½ Lean Meat; ½ Vegetable; 0 Fruit; 34 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0016 Converted by MM_Buster v2.0n.
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