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SUMMER VEGETABLE & GOAT CHEESE GRATIN
5 oz Tomato Chili Compote (see recipe)
1 1/2 oz Red Onions, sliced
1 oz Red Bell Pepper, sliced
2 oz Zucchini, slice thin length wise
2 oz Yellow Squash, sliced thin length wise
2 oz Goat Chèvre
1 oz Pesto
1/2 oz Breadcrumbs
3 each Crostini Toasts
Toss vegetables in salt, pepper and olive oil and grill till tender.
Layer all ingredients into a casserole in the order listed above.
Bake at 350 degrees till warm through.
Serve with crostini toasts.
Makes – 1 individual casserole
Tomato Chili Compote
1 quart Marinara Sauce
1/2 oz Garlic, chopped
1 tbsp Olive Oil
1 1/2 oz Brown Sugar
1/8 tsp Crushed Red Pepper
Salt to taste
Sauté garlic in oil till golden.
Add marinara and crushed red pepper and allow to simmer for 15 minutes or until 50% of liquid is gone.
Add salt and sugar and allow to simmer for 10 minutes.
Makes – 1 quart
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.