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Goat Cheese and Caviar Ciabatta with Sundried Tomatoes and Capers
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The fresh herbs in the tangy goat cheese combined with the salty caviar on the crunchy grilled Ciabatta bread makes this dish a delicious combination of flavors and textures. An elegant appetizer for a formal dinner party or a light Sunday Brunch with soup or salad.

30 minutes

15 minutes

4-6

Ingredients
l/2 loaf fresh Ciabatta bread split lenghtwise
1 small jar black lumpfish Caviar 2 oz.
4 oz fresh Goat Cheese Chevre
1 small jar capers drained but reserve liquid for other recipes
4-5 sundried tomatoes
2 fresh lemons for juice, zest and garnish
1 shallot
4 cloves garlic
4-5 scallions
1 serreno or jalapeno pepper
Olive Oil good quality
2 tsp fresh parsley also garnish
2 tsp fresh thyme
2 tsp fresh basil
2 tsp fresh oregano
3 tsp fresh ground black pepper or mixed peppercorns
1 tbs butter
1 tsb sherry


Directions
1. Preheat grill side of electric grill to 400 degrees.
2. Split Ciabatta loaf lengthwise carefully with serrated knife.I used only the bottom section for this recipe, if you choose to use both you may need to increase some of the ingredients.
3. Brush olive oil over flat surface of bread.
4. Rub with a garlic clove and reserve clove.
5. Place oiled side down on grill till golden brown about 3-4 minutes check! turn and grill other side 2 minutes.
6. Place on baking sheet.
7. Allow grill to cool before turning to griddle side.
8. In the food chopper place softened goat cheese, 1 tsp lemon zest and a few drops of fresh lemon juice and black pepper.
9. Remove leaves from thyme, oregano, basil and parsley leaves and add. Reserve a sprig of parsley for garnish.
10. Press Turbo button in 10 second intervals till herbs are chopped and cheese is blended smooth.
11. Let stand to allow flavors to meld.
12. Chop the green parts of the scallion set aside to use later. If you want to be creative you can chop then in long thin sections on the bias and soak in ice water. This will cause them to curl and makes a nice presentation.
13. When grill is cool enough to flip to griddle side and preheat to 400 degrees
14. Pour 1 tsp olive oil in center of grill
15. When hot add 1 tbs butter
16. Saute garlic, pepper, shallot and white parts of the scallion saute 2-3 minutes or until soft.
17. Carefully pour sherry over and allow alcohol to cook away 1-2 minutes.
18. Remove and turn off grill.
19. When pepper is cool enough to handle remove seeds if desired, I like it hot so I leave the seeds but this makes ithe dish considerably hotter.
20. Chop the garlic, shallot, scallion, and pepper into small enough pieces to sprinkle.
21. Time to build! Spread herbed goat cheese mixture on flat side of the bread be generous.
22. Lightly spread 3/4 drained caviar over cheese. Gently, so not to burst the eggs.
23. Sprinkle onion green and white parts, shallot, garlic, pepper, sundried tomatoes, and capers over caviar. Reserve small amount of tomato, grren onion and caper to sprinkle on top layer after baking.
24. Squeeze fresh lemon juice over. About 1/2 lemon
25. Sprinkle Parmesan cheese over.
26. Place in preheated 350 degree oven for 5-7 minutes till cheese is melted and dish is heated through.
27. Remove to platter and sprinkle remaining caviar over top of parmesan.
28. Sprinkle remaining chopped sundried tomatoes and green onions and capers for presentation.
29. Serve whole or cut into small squares.
30. Place lemon wedges around.
31. Add parsley sprig for garnish.
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