| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sandwiches |
8 |
Servings |
INGREDIENTS
| 8 |
|
Plum tomatoes |
| 1 |
|
Round loaf of fresh black |
|
|
Olive bread, ? |
| 2 |
|
Watercress, stems cut off |
| 1 |
|
Log |
| 2 |
|
Sprigs each rosemary, thyme |
|
|
Parsley |
|
|
Whole garlic cloves |
|
|
Salt, pepper and olive oil |
|
|
High quality goat cheese |
INSTRUCTIONS
From "W" Magazine. 1. Cut plum tomatoes in half lengthwise and
marinate overnight in olive oil and whole cloves of garlic with fresh
herbs such as rosemary and basil. 2. Drain the tomatoes and arrange
them in a single layer cut side up on a sheet pan and place them in
the center rack of a preheated 250 degree oven. Roast for 3 to 4
hours, depending on the size of the tomatoes. Cool. To assemble the
sandwich: In a small bowl, blend goat cheese with the finely chopped
herbs and season with salt and pepper. Generously spread goat cheese
on four slices of olive bread. Layer roasted tomato halves and the
watercress tips on the other four slices of olive bread. Put the two
side together to make a sandwich. In a non-stick saute pan over medium
heat, add a touch of olive oil. Grill both sides until golden, as you
would a grilled cheese sandwich. Recipe By : RUBYdakoda From:
Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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