| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 2 |
oz |
Roasted red peppers |
| 1 |
tb |
Roasted garlic |
| 1 |
tb |
Toasted pine nuts |
| 1 |
tb |
Black olives |
| 2 |
tb |
Olive oil |
| 10 |
oz |
Goat cheese |
| 6 |
|
Thin slices prosciutto |
| 1 |
tb |
Rosemary |
| 6 |
|
Rounds baguette; toasted |
INSTRUCTIONS
Preheat oven to 350 degrees.
Puree the roasted red peppers, roasted garlic, pine nuts, black olives,
olive oil, and set aside. This is the tapenade.
Season goat cheese with rosemary and wrap in prosciutto. Bake until cheese
melts.
Spread the tapenade on the toasted baguette and top with prosciutto and
goat cheese.
Converted by MC_Buster.
Per serving: 11667 Calories (kcal); 324g Total Fat; (25% calories from
fat); 705g Protein; 1429g Carbohydrate; 1250mg Cholesterol; 54306mg Sodium
Food Exchanges: 92 1/2 Grain(Starch); 66 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 34 1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0016
Converted by MM_Buster v2.0n.
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