Ingredients:
1 Large bell pepper, yellow roasted, peeled, seeded
0.5 Large onion, red julienned
15 Slices bread, whole wheat
1 Tablespoon vinegar, red wine
6 Tablespoons oil, olive
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Directions:
Slice each roasted pepper into 1/8-inch by ½-inch matchsticks.
Cut each slice of bread into 2, 1 ½-inch rounds, buttered and toasted.
Combine the vinegars and mustard. Whisk in the oil gradually. Adjust seasoning with salt and pepper. Add fresh herbs.
To make the sweet peppers:
Plump the raisins in the sherry. Combine the raisins, peppers, tomato, onion, olives, chopped cilantro, jalapeño, and garlic. Add 1/3 cup vinaigrette and toss to combine. Let the salad rest at room temperature for 30 to 45 minutes before serving.
To make the canapés:
Blend the goat cheese and the sour cream until smooth and transfer to a pastry bag fitted with a round tip.
To assemble the canapés, pipe the goat cheese mixture in a ring around the whole wheat bread rounds. Mound about 1 tablespoon of the pepper salad in the center and top with a cilantro leaf. Serve. |