Sun Dried Tomato Relish with Cayenne Toasts
Relish
2 tbsp. olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup oil packed sun dried tomatoes (2 10-ounce jars), drained and finely chopped
¼ cup chopped walnuts
4 large basil leaves, coarsely chopped
1 tbsp. red wine vinegar
Coarse salt & ground black pepper
Heat olive oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, cook for 1 minute. Transfer to a bowl, and stir in sun dried tomatoes, walnuts, basil and vinegar. Season with salt and pepper.
Toasts
1 baguette, cut on the bias into
¼ slices
¼ cup olive oil
Cayenne pepper, for sprinkling
8 ounces soft fresh goat cheese
Heat grill or broiler to medium high. Brush bread with oil and sprinkle with cayenne. Grill until golden brown and crisp, about 1-2 minutes each side.
Spread the bread with the goat cheese and top with the relish and serve.
Recipe from Jump Up and Kiss Me by Jennifer Trainer Thompson
Relish
2 tbsp. olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup oil packed sun dried tomatoes (2 10-ounce jars), drained and finely chopped
¼ cup chopped walnuts
4 large basil leaves, coarsely chopped
1 tbsp. red wine vinegar
Coarse salt & ground black pepper
Heat olive oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, cook for 1 minute. Transfer to a bowl, and stir in sun dried tomatoes, walnuts, basil and vinegar. Season with salt and pepper.
Toasts
1 baguette, cut on the bias into
¼ slices
¼ cup olive oil
Cayenne pepper, for sprinkling
8 ounces soft fresh goat cheese
Heat grill or broiler to medium high. Brush bread with oil and sprinkle with cayenne. Grill until golden brown and crisp, about 1-2 minutes each side.
Spread the bread with the goat cheese and top with the relish and serve.
Recipe from Jump Up and Kiss Me by Jennifer Trainer Thompson
RSS Feed