Sun Dried Tomato Tea Sandwich
We are happy to showcase a “keeper” recipe from Mindi Martin, which is
found in our local Cuesta College's North County Chorus Cookbook. The
Chorus is a dynamic group who both cooks and sings well. (And other
activities too, but let's not digress.) Longtime club member
Cassandra Tarantino spear heads the group. They've compiled some of the
Chorus' favorite recipes, mostly wine-friendly. Here's just one.
1 c. oil-packed sun-dried tomatoes, drained
1-12 ounce jar roasted sweet red peppers, drained
1 c. packed fresh basil leaves
½ c. pine nuts, toasted
1 T. olive oil
1 T. balsamic vinegar
2 cloves garlic
1 ½ tsp. Lemon peel, grated
Salt and pepper
1 loaf black olive bread or rye
Place all in food processor, except salt and pepper and bread. Make
coarse paste. Season with salt and pepper. Spread on slice of bread.
Top with another slice. Trim all edges, then slice diagonally twice,
making four triangle sandwiches.
F.P.-You can do this Panini style, adding ham or salami on sturdy
European style bread. Just be sure to have a glass of Barbera on hand.