My Menu Blog

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash of salt
1½ tsp. vanilla extract
1 (10 oz.) pkg. deluxe white baking pieces, coarsely chopped

1. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat.
2. Remove from heat; stir in vanilla and chopped white baking pieces. Stir until just blended.
3. Line an 8-9 in. square pan with waxed paper. Spread fudge mixture evenly into pan.
4. Chill 2 hrs. or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

8 slices bread
1 red pepper cut in quarters, seeds removed
1 eggplant, cut into slices
2 tbsp. balsamic vinegar
4 tbsp. olive oil
Salt & Pepper
2 tbsp. fresh tarragon, finely chopped
4 0z. goat cheese, softened
1 cup of tapenade

1. Preheat grill. In a small bowl, mix together the balsamic vinegar and olive oil.
2. Place the red pepper quarters, and wggplnat slices on a baking sheet.
3. Brush the balsamic vinaigrette on all sides of the vegetables.
4. Season with salt & pepper.
5. Place on grill 4-5 min. per side, until browned.
6. Remove from heat. In a small bowl, blend together the fresh tarragon and goat cheese.
7. Spread the goat cheese mixture evenly over 4 slices of bread.
8. Spread tapenade on top.
9. Top with grilled red pepper and eggplant.
10. Top with remaining slices of bread.
11. Slice and serve.