| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Italian |
Boboli, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen VGHC42A |
| 1/4 |
c |
Olive oil |
| 2 |
lg |
Red onions; sliced |
| 2 |
lg |
Red bell peppers; slice thin |
| 2 |
|
1lb Boboli shells |
| 3/4 |
c |
Olive paste* |
| 1/2 |
lb |
Soft mild goat cheese, such as Mongrachet; crumbled |
| 1/2 |
c |
Fresh oregano; chopped |
| 1/2 |
c |
Pine nuts; toasted |
INSTRUCTIONS
*Olive spread (olivada) is available at Italian markets. If unavailable,
use pureed, pitted, bring-cured black olives. Heat olive oil and saute
onions and peppers until beginning to brown, stirring frequently, about 10
minutes. (Can be prepared 4 hours ahead. Let onion mixture stand at room
temperature.) Preheat oven to 450~. Place Boboli on pizza pan. Spread each
with half of onion mixture. Sprinkle with goat cheese. Bake until cheese
softens, about 10 minutes. Remove from oven. Sprinkle with oregano and pine
nuts. Cut into wedges and serve. (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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