| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
10-inch puff pastry tart shell; blind-baked |
| 2 |
c |
Goat cheese |
| 1 |
tb |
Minced garlic |
| 2 |
ts |
Cumin |
| 2 |
ts |
Chili powder |
|
|
Salt and pepper |
| 2 |
|
Avocados; diced |
| 2 |
|
Lemons ; Juice of |
| 1 |
ts |
Minced garlic |
| 1 |
|
Jalapeno; minced |
| 1 |
|
Italian Roma tomato; seeded and diced small |
|
|
Salt and pepper |
| 1 |
c |
Warm black bean puree; recipe follows |
| 2 |
|
Roasted red peppers; peeled, seeded and cut into a julienne |
| 2 |
|
Roasted yellow peppers; peeled, seeded and cut into a julienne |
| 2 |
|
Roasted poblano peppers; peeled, seeded and cut into a julienne |
| 1/2 |
c |
Roughly chopped black olives |
|
|
Fresh cilantro sprigs |
|
|
Essence |
|
|
Black Bean Puree: Cook according to package instructions or use canned drained beans. |
INSTRUCTIONS
GARNISH
ESSENCE OF EMERIL SHOW #EE2297
Puree in blender. In a mixing bowl, combine the goat cheese, 1 tablespoon
garlic, cumin and chili powder. Season with salt and pepper. Spread the
cheese mixture evenly over the shell. In a mixing bowl, partly mash the
avocado with the lemon juice, garlic, jalapeno and tomato. Season with salt
and pepper. Spread this mixture over the goat's cheese mixture.
Spoon a small pool of the warm black bean puree in the center of the plate.
Place a wedge of the pie in the center of the sauce. Serve with garnishes.
Yield: 1 10-inch pie
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 26, 1998
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