CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Italian |
August 1994 |
1 |
servings |
INGREDIENTS
2 |
sm |
Red bell peppers |
8 |
sl |
Country-style bread; (4x2x1/2 inch) |
10 |
ts |
Olivada* |
4 |
oz |
Soft fresh goat cheese; (such as |
|
|
; Montrachet), |
|
|
; crumbled |
|
|
Chopped fresh parsley |
INSTRUCTIONS
*An olive spread, sometimes called black olive paste or cream,
available at Italian markets and specialty foods stores. If
unavailable, use pureed pitted brine-cured black olives.
Char red bell peppers over gas flame or in broiler until blackened on
all sides. Seal roasted bell peppers in paper bag and let stand 10
minutes. Peel and seed bell peppers. Cut bell peppers into
1/2-inch-wide strips.
Prepare barbecue (medium heat) or preheat broiler. Grill bread until
golden brown, watching closely so that bread does not burn, about 2
minutes per side. Spread 1 side of each bread slice with 1 generous
teaspoon olivada. Top with bell peppers, then cheese. Season with
pepper. Sprinkle with chopped fresh parsley.
Serves 4.
Bon Appetit August 1994
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