nutritional information


  • Calories: 465
  • Protein: 10 g
  • Total Fat: 22 g
  • Saturated Fat: 5 g
  • Carbohydrates: 51 g
  • Cholesterol: 18 mg
  • Sodium: 914 mg
  • Fiber: 2 g
  • Sugar: 20 g

Open-Faced Sandwiches with Roasted Pepper Relish, Ricotta, and Balsamic Syrup

Serves 4

Slowly reducing everyday balsamic vinegar is a standard chef trick for focusing its flavor and approximating the syrupy texture of a more expensive type.
Balsamic Syrup
  • 2 cups balsamic vinegar
  • ½ cup pomegranate molasses
  • 8 peppercorns
  • 6 sprigs fresh thyme
Sandwich and Relish
  • 3 Tbs. golden raisins
  • 4 slices country bread
  • 3 Tbs. olive oil, divided
  • 2 cloves garlic, divided
  • 1 cup roasted red peppers, diced
  • ¼ cup toasted pine nuts
  • 1 Tbs. chopped fresh mint
  • ½ cup fresh ricotta cheese
  1. To make Balsamic Syrup: Combine vinegar, molasses, peppercorns, and thyme in saucepan over medium heat. Simmer 35 to 40 minutes over medium-low heat, or until reduced to a syrupy consistency. Strain into bowl, and set aside to cool.
  2. To make Sandwich and Relish: Place raisins in small bowl; cover with hot water and let stand 10 minutes. Drain and chop; set aside.
  3. Preheat oven to 350F. Brush bread slices with 2 Tbs. olive oil and place on baking sheet. Bake 10 minutes or until golden and crisp, but not hard. Rub 1 clove garlic on bread.
  4. Mince remaining clove garlic and combine with peppers, pine nuts, raisins, mint, 1 Tbs. olive oil, and 1 Tbs. Balsamic Syrup in small bowl. Season with salt and pepper.
  5. Spread 2 Tbs. ricotta on each bread slice. Top with 2 Tbs. pepper relish, and drizzle with ½ to 1 tsp. Balsamic Syrup.
April 2007

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