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