New Year's Recipes from Razzle Dazzle Recipes
Roasted Pepper and Goat Cheese Canapes Recipe

 

Roasted Pepper and Goat Cheese Canapes

2 tablespoons golden raisins

2 tablespoons sherry wine

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

Salt and freshly ground pepper

1/2 tomato, seeded and diced

1/2 red onion, thinly sliced

5 kalamata olives, pitted and cut into strips

2 tablespoons minced fresh cilantro, plus leaves for garnish

1/2 jalapeno, seeded and minced

1 clove garlic, minced

1 red bell pepper, roasted

1 yellow bell pepper, roasted

1 green bell pepper, roasted

8 slices whole wheat bread

1/2 cup crumbled fresh goat cheese

1/4 cup sour cream

Combine raisins with sherry and warm in a microwave oven for 40 seconds at full power. Or combine in a small saucepan and warm over low heat. Allow raisins to plump for about 10 minutes. Drain, reserving the liquid.

Whisk together olive oil, vinegar, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add tomato, onion, olives, minced cilantro, jalapeno and garlic and stir to combine. Let the dressing rest while preparing the bell peppers.

Roasting and peeling peppers:

If you have gas burners, hold the peppers over the flame with tongs or a large kitchen fork, turning to char them evenly.

If your grill is hot, char the peppers over hot coals or high heat.

To roast or broil peppers in a hot oven or under a broiler, halve them; remove their stems, seeds and membranes, and place them cut- side down on an oiled sheet pan. Broil or roast until their skin is black and blistered.

Once the entire pepper is evenly charred, transfer to a paper bag or bowl and close or cover tightly. By the time the peppers are cool enough to handle, about 10 minutes, steam will have loosened their skins enough to peel away easily. Remove and discard skin, seeds and stems. Cut the peppers lengthwise into -inch-wide strips and add to the dressing. Add plumped raisins and toss well. Set aside to marinate for at least 30 minutes or up to 2 hours.

Preheat the oven to 425.

Punch out 2 circles from each bread slice with a 2-inch round cutter. Transfer to a baking sheet and toast in the oven until evenly browned and crisp, 3 to 4 minutes.

Whisk together goat cheese and sour cream and transfer to a piping bag fitted with a round tip (about 1/4-inch diameter hole).

To assemble the canapes, pipe the goat cheese mixture in a ring around the edges of the toasted rounds. Or spread or spoon the goat cheese on the toasted rounds. Mound about 1 tablespoon of the pepper salad in the center of each canape and top with a cilantro leaf.

Makes 16

Nutrition facts per serving: 113 calories, 7 g fat, 2 g saturated fat, 7 mg cholesterol, 10 g carbohydrates, 3 g protein, 130 mg sodium, 1 g fiber

Razzle Dazzle Recipes