RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3488
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| Recipe Name: |
Goat Cheese Canapés with Sweet Peppers - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
15 |
| Inactive Prep Time: |
45.00
Minutes |
Original Num Servings: |
15 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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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. |
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| Nutrition per Serving: |
| Calories: |
200 |
Total Carbs: |
17.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
9.6 |
Fat: |
11.6 |
Protein: |
7.91 |
| Fiber: |
3.13 |
Sodium: |
209.18 |
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