Focus on food: December 20, 2008
This is a "permanent" page holding a single entry for "Westport Cooks"
Grilled Bread with Sun-Dried Tomatoes and Goat Cheese
Ingredients:
1/2 cup sun-dried tomatoes packed in oil
2 red bell peppers
1/3 cup oil cured black olives
6 garlic cloves
Extra virgin olive oil
Fresh goat cheese
Foods paired with Martignetti Wines
Directions:
Clean and quarter red bell peppers. Coat with olive oil and roast in oven at 375° for approximately 10 minutes until softened and lightly browned. Cool.
In food processor add sun-dried tomatoes, black olives, garlic cloves and roasted red bell peppers.
Add salt and pepper to taste.
Serve with a layer of goat cheese topped with the sun-dried tomato puree.
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