My Menu Blog

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.

• 1 red pepper, quartered and de-seeded
• 1 eggplant cut into thick slices
• 2 tbspbalsamic vinegar
• 4 tbsp olive oil
• salt and pepper
• t tbsp fresh tarragon, finely chopped
• 4 oz goat cheese, softened
• 1 cup tapenade

1. whisk together balsamic vinegar and oil
2. brush mixture onto all sides of red pepper and eggplant, salt and pepper veggies
3. grill vegetables 4-5 minutes per side or until browned
4. blend goat cheese and chopped tarragon
5. spread cheese  and tapenade on bread, top with vegetables

For the vinaigrette…

½ cup EVOO
Juice of 1-2 med. lemons (about ¼ cup)
2 oz. finely grated Parmigiano-Reggiano cheese
¼ tsp. sea salt
½ tsp. freshly ground black pepper

1. Place oil in small bowl. Whisk in the lemon juice and cheese; season with salt and pepper.

For the salad…

1 tbs. EVOO
4 oz. porcini or cremini mushroom (or a combo), stemmed and cut into thick slices
Juice of ½ a med. lemon (about 2 tbs.)
Sea salt and fresh ground black pepper
6 thin asparagus spears, tough ends trimmed
2 oz. mache (about 4 cups; may sub. baby spinach or arugala)
2 oz. goat cheese

1.  Position the top oven rack 4-5 in. from the broiler elemen. Preheat the broiler.
2. Heat 1 tbs. oil in med. sauté pan or skillet over med. heat. Add the mushrooms and do not move or shake the pan for 2 min.; that will allowthem to take on some color.
3. Cook for about 7 min. total, turning them so they brown on all sides. Transfer the mushrooms to a bowl and squeeze the lemon juice over them. Sprinkle with salt and pepper.
4. Meanwhile, place the asparagus on a baking sheet or dish and drizzle with oil and a sprinkle of salt. Broil for 6-7 min., turning once or twice. Transfer to a cutting board to cool, then cut into 2-in. pieces.
5. Toss the mushrooms with 1-2 tbs. of the vinaigrette in a small bowl. In a separate med. bowl, toss the mache with 1 tbs. of the vinaigrette.
6. To serve, place the greens on a large plate. Top with the mushrooms and asparagus; crumble the goat cheese on top. Season with sea salt and pepper to taste.

first layer
1 cup red pepper pesto
1/2 cup room temperature goat cheese
1/2 cup room temperature cream cheese

second layer
1 cup basil pesto
1 cup room temperature cream cheese

third layer
1/2 cup room temperature butter
1/2 cup room temperature goat cheese
1/2 cup room temperature cream cheese
1/4 cup finely minced garlic

1. combine first layer ingredients in food processor and blend, set aside
2. combine second layer ingredients in food processor and blend, set aside
3. combine third layer ingredients in food processor and blend, set aside
4. line container with plastic wrap
5. spread each layer evenly into container
6. cover in plastic wrap and refridgerate overnight
7. invert dish onto a serving platter, peel off plastic wrap
8. serve with crackers, baguette and veggies