Monday, November 25, 2013

Roasted Red Pepper Grilled Cheese

Roasted Red Pepper Pesto
modified from
roasted red peppers - very easy!
2 tablespoons fresh basil leaves 
2 cloves garlic - got stronger on day 2
4 tablespoons Walnuts (toasted)
4 tablespoons parmigiano-reggiano (grated)
3 tablespoons olive oil
2 teaspoons balsamic vinegar - will use less next time
salt and pepper to taste

1. Place everything into a blender or food processor and puree.

2 tablespoons roasted red pepper pesto
2 tablespoons goat cheese (room temperature)
2 slices bread (lightly toasted) - use whole wheat from bakery
1 tablespoon butter (room temperature)

1. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

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