Roasted Tomato and Goat Cheese Baguette with Parsley Aïoli

Roasted Tomato and Goat Cheese Baguette with Parsley Aïoli Recipe
Oxmoor House
Roasting the tomatoes and peppers intensifies their natural sweetness, which is the key to this simple sandwich's robust flavor. Round out your meal by adding crispy sweet potato chips.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 294
Caloriesfromfat 0.0 %
Fat 10.8 g
Satfat 6.1 g
Monofat 3.2 g
Polyfat 0.9 g
Protein 12.3 g
Carbohydrate 36.1 g
Fiber 2.6 g
Cholesterol 24 mg
Iron 3.2 mg
Sodium 624 mg
Calcium 114 mg

Ingredients

8 (1/2-inch thick) slices large beefsteak tomatoes
1 large yellow bell pepper, quartered lengthwise
1 (10-ounce) whole-grain baguette, halved lengthwise
4 ounces goat cheese, crumbled

Preparation

1. Preheat broiler.

2. Place tomato slices and bell pepper on a baking sheet lined with foil. Broil 10 minutes or until bell pepper is charred. Cut bell pepper crosswise into thin strips.

3. Place baguette halves cut sides up on a baking sheet. Broil 2 minutes or until lightly toasted.

4. Arrange tomato slices in a single layer on top of cut side of bottom half of toasted baguette. Top tomato slices evenly with goat cheese and pepper strips.

5. Spread Parsley Aïoli on cut side of top half of toasted baguette. Top pepper strips with top half of baguette. Cut crosswise into 4 equal portions.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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