Sun Dried Tomato Relish with Cayenne Toasts
Relish 2 tbsp. olive oil 1 small onion, finely chopped 1 garlic clove, minced 1 cup oil packed sun dried tomatoes (2 10-ounce jars), drained and finely chopped ¼ cup chopped walnuts 4 large basil leaves, coarsely chopped 1 tbsp. red wine vinegar Coarse salt & ground black pepper Heat olive oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, cook for 1 minute. Transfer to a bowl, and stir in sun dried tomatoes, walnuts, basil and vinegar. Season with salt and pepper. Toasts 1 baguette, cut on the bias into ¼ slices ¼ cup olive oil Cayenne pepper, for sprinkling 8 ounces soft fresh goat cheese Heat grill or broiler to medium high. Brush bread with oil and sprinkle with cayenne. Grill until golden brown and crisp, about 1-2 minutes each side. Spread the bread with the goat cheese and top with the relish and serve. Recipe from Jump Up and Kiss Me by Jennifer Trainer Thompson |
Authors:
Dr. Julia Wray
Doctor of Chiropractic Rebecca Haines
Certified Holistic Health Coach Browse by Category
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