1. To make the sweet peppers: Plump the raisins in the sherry.
2. Combine the raisins, peppers, tomato, onion, olives, chopped cilantro, jalapeno, and garlic. Add the vinaigrette and toss to combine. Let the salad rest at room temperature for 30 to 45 minutes before serving.
3. To make the Canapes: Blend the goat cheese and the clabbered cream until smooth and transfer to a pastry bag fitted with a round tip.
4. To assemble the canapes, pipe the goat cheese mixture in a ring around the whole wheat bread rounds. Mound about 1 tablespoon of the pepper salad in the center and top with a cilantro leaf. Serve.
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 30|
|Calories from Fat: 21 (55%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 6mg||2 %|
|Sodium 43.7mg||2 %|
|Potassium 101.7mg||3 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1.7g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 38
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