Friday, August 14, 2009

Baguette/Foccacia Tea Sandwiches

1 of each red and yellow bell peppers
3 tablespoons extra virgin olive oil
1-1/2 tablespoons balsamic vinegar
1 small clove garlic, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 oz goat or feta cheese, crumbled
1-1/2 tablespoon chopped fresh basil (or 1 tsp. dried)
1 round (8-10 inches) foccacia bread or onion foccacia bread, or a French bread baguette
1 cup packed, shredded romaine lettuce

Set oven to broil. Quarter bell peppers lengthwise; discard stems and seeds. Flatten with palm of hand. Place skin side up on foil-lined baking sheet. Broil 3-4” from heat until skin is evenly blackened, 8-12 minutes. Wrap peppers in boil from pan; let stand 15 minutes. In a small bowl, mix oil, vinegar, garlic, salt and pepper. Peel off and discard skin from peppers. Cut into uniform pieces; arrange in shallow dish. Pour dressing over peppers. Cover; chill at least 2 hours or up to 24 hours. In small bowl, combine cheese and basil; mix well. Drain peppers; add marinade from peppers to cheese mixture; mix well. Using a long serrated knife, split bread in half horizontally. Spread cheese mixture over cut sides of bread. Arrange romaine lettuce and marinated peppers over bottom half of bread; close sandwich with top of bread. Cut into wedges to serve. Makes about 16.


Southern Touch Catering said...

This sounds like a nice sandwich, even adding a bit of sauted beef would be good too.
Thanks for sharing.

Queen B. said...

that looks so yummy !