SWEET PEPPERS
1 tablespoon golden raisins – (heaping)
1 tablespoon dry sherry wine
1 roasted red pepper peeled, seeded, and cut into 1/8″ by 1/2″ matchsticks
1 roasted green pepper peeled, seeded, and cut into 1/8″ by 1/2″ matchsticks
1 roasted yellow pepper peeled, seeded, and cut into 1/8″ by 1/2″ matchsticks
1 tomato peeled, seeded, and julienned
1/2 red onion julienned
3 tablespoons black olives cut in strips
3 tablespoons chopped cilantro leaves
1 jalapeno seeded, minced
1 garlic clove minced
1/3 cup Balsamic Vinaigrette (see recipe)
CANAPES
8 ounces soft fresh goat cheese (or sour cream)
1/2 cup clabbered cream (or sour cream)
30 whole wheat bread rounds – (1/2″ dia) buttered, toasted
30 cilantro leaves
To make the sweet peppers:
Plump the raisins in the sherry.
Combine the raisins, peppers, tomato, onion, olives, chopped cilantro, jalapeno, and garlic. Add the vinaigrette and toss to combine. Let the salad rest at room temperature for 30 to 45 minutes before serving.
To make the Canapes:
Blend the goat cheese and the clabbered cream until smooth and transfer to a pastry bag fitted with a round tip.
To assemble the canapes, pipe the goat cheese mixture in a ring around the whole wheat bread rounds. Mound about 1 tablespoon of the pepper salad in the center and top with a cilantro leaf. Serve.
This recipe yields 30 canapes.