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Posts Tagged ‘chevre’

8 slices artisan bread
4 apricot-sized yellow tomatoes
1 red pepper
4 oz unripened goat’s cheese (“Chevre”)
handful baby arugula
4 generous tsp tomato pesto
softened butter
olive oil
kosher salt/fresh ground pepper
Slice tomatoes into quarters and remove seeds. Place on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast at 325F for 25 minutes.
Char pepper over a cooking flame. Rub away skin, remove seeds and slice.
For each sandwich, butter outside of two slices of bread. Spread insides with pesto. On one slice, spread Chevre. On the other, layer tomatoes, peppers and arugula.
Place sandwich on a griddle over medium heat. Toast both sides until golden. Transfer to a heated oven to warm through.
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