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 Æ-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.
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