Mediterranean Spread
contributed by Lois Bodnar |
2 - 12 ounce jars of roasted red peppers, drained and chopped |
6 ounces of crumbled goat cheese |
1/2 cup of pine nuts, lightly toasted |
1 cup of fresh basil, torn into strips |
4 tablespoons of olive oil |
1 cup Parmesan cheese |
chopped tomatoes and chopped olives for garnish |
preheat oven to 375 |
spray 9" dish with Pam |
layer peppers, cheese, pine nuts, basil alternately |
drizzle with olive oil |
cover with Parmesan cheese |
bake 15 to 20 minutes or until cheese is melted and slightly brown |
top with garnish |
serve warm with French bread or crackers |