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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 84.0
  • Total Fat: 5.0 g
  • Cholesterol: 6.5 mg
  • Sodium: 64.4 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.9 g

View full nutritional breakdown of Grilled Peppers and Tomatoes with Goat Cheese Mousse calories by ingredient
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Grilled Peppers and Tomatoes with Goat Cheese Mousse

Submitted by: DCLIFER

Introduction

Shared this dish with a friend in a little bistro in Prague - it was so good we ordered another one! Shared this dish with a friend in a little bistro in Prague - it was so good we ordered another one!
Number of Servings: 4

Ingredients

    4 large red pepers
    4 roma tomatoes
    2 oz soft goat cheese
    1 tbsp fat free half-and-half
    1 sprig italian parsley, minced
    4 leaves Bibb lettuce
    1 tsp olive oil
    .5 tsp balsamic vinegar
    1 clove garlic- minced
    Salt and Pepper to taste

Directions

Pre-heat oven to 475* F.

Combine olive oil, balsamic vinegar, minced garlic and S&P. Whisk and set aside.

Slice pepper in half lengthwise( OK to leave stem.) Remove seeds and ribs. Slice tomatoes in half. Place skin side down on aluminum-foil-covered broiler pan- spray lightly with Pam or other cooking spray. Drizzle 1/2 of oilve oil mixture, reserving rest.

Broil for 8-10 minutes, until vegetables start to sizzle and char. Remove from heat and allow to cool slightly.

Mix together the goat cheese, half-and-half, parsley, and S&P; stirring until well-mixed.

On each plate, place one large bibb lettuce leaf (or can use other leaf lettuce). On the lettuce place the two half peppers and put the tomato halves inside the peppers. Spoon or pipe 1/4 of goat cheese mixture on top. Drizzle plates with the remaining olive oil mixture.
Serves 4.

May be prepared in advance and served chilled.


Number of Servings: 4

Recipe submitted by SparkPeople user NGMOORE.






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