Sun Dried Tomato Relish with Cayenne Toasts
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.
1 baguette, cut on the bias into
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
Family Wellness Center
301 S. Columbus Street
Alexandria, VA 22314
© Cornerstone Chiropractic LLC, 2019