Goat Cheese Canapes With Sweet Peppers

Recipe Ingredients

		Sweet Peppers
1 tablespoon	15ml	Golden raisins - (heaping)
1 tablespoon	15ml	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	45ml	Black olives - cut in strips
3 tablespoons	45ml	Chopped cilantro leaves
1		Jalapeño - seeded, minced
1		Garlic clove - minced
1/3 cup	78ml	Balsamic Vinaigrette - (see recipe)
		Canapes
8 oz	227g	Soft fresh goat cheese
		= (or sour cream)
1/2 cup	118ml	Clabbered cream
		= (or sour cream)
30		Whole-wheat bread rounds - (1/2" dia) - buttered, toasted
30		Cilantro leaves

Recipe Instructions

To make the sweet peppers: Plump the raisins in the sherry.

Combine the raisins, peppers, tomato, onion, olives, chopped cilantro, jalapeño, 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.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C34) - from the TV FOOD NETWORK

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