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Goat Cheese and Artichokes on Focaccia

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* Exported from MasterCook *

 

Goat Cheese and Artichokes on Focaccia

 

Recipe By :Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

Focaccia

3 jars marinated artichoke hearts -- (6-ounce each)

2 tablespoons chopped fresh basil, oregano, or thyme

leaves

1 focaccia -- (10-inch), cut in half horizontally

8 ounces mild fresh goat cheese, such as Montrachet -- at room

temperature

1 roasted red bell pepper -- cut into strips

Optional Topping:

1/4 cup butter -- (1/2 stick) melted

2 garlic cloves -- minced

 

If you start with store-bought focaccia, this sandwich takes very little time to

throw together because it uses bottled marinated artichoke hearts. If the

focaccia is lightly seasoned, the garlic butter topping is a tasty way to bring

all the flavors together. But some focaccia come freighted with cheese, herbs,

and garlic. If that is the case, skip the topping-it will be delicious without

the gilding.

 

Preheat the oven to 425F.

 

To make the focaccia, pour the artichoke hearts and marinade into a 9 x 13-inch

baking pan and arrange the artichokes in a single layer. Sprinkle the herbs over

the artichokes.

 

Roast for about 15 minutes, until the artichokes are lightly browned and

fragrant. Remove from the oven but leave the oven on.

 

Brush the cut sides of the focaccia with the marinade remaining in the pan.

Spread the goat cheese on the bottom half. Lift the artichokes out of the

marinade with a slotted spoon and arrange on the goat cheese. Top with the

pepper. Place the top half of the focaccia on top of the vegetables to close the

sandwich.

 

If desired, combine the melted butter and garlic. Brush the garlic butter on top

of the sandwich.

 

Place the focaccia on a baking sheet and bake for 10 to 15 minutes, until the'

top is lightly toasted.

 

Slice into wedges or squares and serve warm.

 

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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

 

Per Serving (excluding unknown items): 334 Calories; 11g Fat (30.6% calories

from fat); 8g Protein; 50g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol;

123mg Sodium. Exchanges: 3 Grain(Starch); 0 Vegetable; 2 Fat.

 

 

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

 

 

 

 

 

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