Monday, April 13, 2009

Tasty Hors d'Oeuvre 1-2-3

Bijou with Sun-Dried Tomatoes on Polenta

1 cup cooked polenta
1 Bijou
4 tablespoons marinated sun-dried tomatoes

Cook polenta according to directions on the package or use pre-cooked polenta (when cooking polenta use creme fraiche instead of cream if the recipe calls for it).
Once cooled, cut the polenta into small cubes (1x1 inch);
Top each cube with marinated sun-dried tomato;
Top each tomato with a small slice of Bijou

Serve it as a small hors d'oeuvre or cut larger slices and serve it on a fresh bed of "spring mix" as a salad.


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