Sunday, February 17, 2008

Roasted Red Pepper and Goat Cheese Sandwiches

Roasted Red Pepper and Goat Cheese Sandwiches

½ recipe of Homemade Rosemary Focaccia or 1 round store-bought focaccia
4 oz goat cheese
4 oz neufchatel cheese (or cream cheese), softened to room temperature
1 jar roasted red peppers
4 oz spring mix lettuce

Cut focaccia in half (through the middle of the loaf so that you end up with a top and a bottom half).
Place the bread, cut side up, on a cookie sheet and broil until just toasted.
In a small bowl, mix goat cheese and softened neufchatel cheese until well mixed.
Spread the cheese mixture on each half of the focaccia.
Top one half of the bread with spring mix; press the lettuce slightly into the cheese mixture so that it will stay put when you cut the sandwiches.
Top lettuce with roasted red peppers.
Put the two focaccia halves together and cut the bread into smaller sandwiches.

You can cut into small pieces to serve as finger food, or you can cut into larger sandwiches for lunch.

Rosemary & Garlic Focaccia

1 lb store-bought pizza dough
1-2 sprigs rosemary (leaves only), roughly chopped
1-2 garlic cloves, roughly chopped
2 tbsp olive oil
Kosher salt
Freshly ground pepper

Preheat oven to 400° F.
Allow the pizza dough to come close to room temperature. This makes the dough easier to handle and roll.
In a small bowl, mix the olive oil, rosemary, and garlic. Allow the flavors to blend a little while you are preparing the dough.
Cut the dough into two, if you’d like to have two smaller loaves.
On a lightly floured surface, roll each half into long, rounded rectangles. Transfer the dough onto parchment paper.
Brush the rosemary & garlic oil on the top of each loaf. Reserve a little bit of the oil.
Bake for 20-25 minutes.
After removing from the oven, brush lightly with remaining olive oil and sprinkle the bread with salt and pepper.

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