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Focaccia with Roasted Peppers and Crunchy Garlic Topping

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* Exported from MasterCook *

 

Focaccia with Roasted Peppers and Crunchy Garlic Topping

 

Recipe By :Julie Biuso

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 red peppers

2 cups chickpeas -- canned, well rinsed and drained

*OR*

1 cup dried chickpeas -- soaked in water overnight, then

cooked till tender

8 cloves garlic -- crushed

2 tablespoons lemon juice

1/4 cup tahini

1/4 teaspoon ground cumin

1/4 teaspoon salt

grated rind half an orange

2 tablespoons mint -- chopped

slab of focaccia -- cut into fat fingers

*OR*

sourdough bread

3 tablespoons extra virgin olive oil

4 dried 'Birds Eye' chillies

 

Sit the peppers on an oven rack in an oven preheated to 210C and cook 20-30

minutes, or till blistered and charred. Transfer to a plate and when cool, peel

and remove the cores and seeds. Chop the peppers into fat strips and set aside

with any juices.

In a food processor, blend the chickpeas, 2 cloves of garlic, the lemon juice,

tahini and cumin with 1/4 teaspoon of salt. If the mixture is very thick,

soften it with a little warm water, or cooking liquid reserved from the

chickpeas; it should be of a firm but spreadable consistency.

When ready to assemble the croutes, mix the orange rind and mint through the

peppers. Toast the bread on both sides under a preheated grill. Spread the

toast thickly with the chickpea puree and top with the peppers and juices.

Arrange on a platter.

Heat the olive oil and chillies in a small frying pan over a medium heat. Crush

them lightly, then remove with a slotted spoon and discard. Add the rest of the

garlic and cook gently until a pale biscuit colour. Spoon the crunchy garlic

and oil over the croutes and serve immediately.

 

Source:

" Cuisine Issue 52 - September 1995 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 587 Calories (kcal); 25g Total Fat; (36% calories from fat); 23g

Protein; 74g Carbohydrate; 0mg Cholesterol; 179mg Sodium

Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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