| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sandwiches |
8 |
Servings |
INGREDIENTS
| 8 |
|
Plum tomatoes |
| 1 |
|
Round loaf of fresh black |
|
|
Olive bread — (?) |
| 2 |
bn |
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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