by Sarah Steimer
For the pepper spread:
- 1 cup roasted red peppers
- 1/2 cup sun-dried tomatoes
- 1 garlic clove
- 2 teaspoons balsamic vinegar
- 1 tablespoon olive oil
- 1/3 cup basil leaves
- salt and pepper, to taste
Combine all ingredients in a food processor, except for the salt and pepper. Puree to a slightly chunky paste. Season with salt and pepper to taste.
For the walnut puree:
- 1 cup walnuts
- salt and pepper
- 2 tablespoons olive oil
Toast the walnuts, seasoned with salt and pepper, in a dry saute pan over medium heat until lightly brown. Remove and let cool. Place in a food processor with the live oil and puree until smooth. If necessary, add more olive oil, salt and pepper.
For the goat cheese:
- 4 ounces goat cheese, crumbled
- 1/2 cup fresh parsley, chopped
- zest from 1 lemon
Lightly toss all ingredients together in a bowl.
Layer the red pepper spread, walnut puree and goat cheese over lightly toasted, good bread. Each part of this dish may also be stored in the refrigerator for at least one week — or taken on a picnic!
Recipe adapted from: Joanne Eats Well With Others
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