Stuffed Focaccia with Roasted Pepper Vinaigrette
Recipe
Stuffed Focaccia with Roasted Pepper Vinaigrette
sgnewt says:
"Pick up a rotisserie chicken, roasted red peppers, and diced fresh fruit from the deli to create a quick meal"
Estimated Cooking Time: 10 minutes
1 (9-in) round loaf focaccia
Roasted Red Pepper Vinaigrette, divided
1 (3-oz) goat cheese log, crumbled
1/4 cup pine nuts or slivered almonds
1 rotisserie chicken
3 cups mixed lettuces
1/2 pint grape or cherry tomatoes, halved
Roasted Red Pepper Vinaigrette
1 cup oil and vinegar dressing
1 (5,2-oz) jar roasted sweet red peppers, drained
Cut focaccia in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet.
Drizzle evenly with 1 cup Roasted Red Pepper Vinaigrette. Sprinkled with goat cheese and pine nuts.
Bake at 400* for 6 to 8 minutes or until lightly browned.
Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom half of bread. Top with lettuce and tomato; cover with top of bread. Cut into 6 wedges. Serve immediately with remaining vinaigrette, if desired.
Yield: 6 servings
Roasted Red Pepper Vinaigrette
Process dressing and roasted pepper into a blender or food processor until smooth
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=263
