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 Comments are closed.
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Authors:
Dr. Julia Wray
Doctor of Chiropractic Rebecca Haines
Certified Holistic Health Coach Browse by Category
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