Living Barbados Magazine November 2014 Edition November 2014 edition | Page 45

GOAT CHEESE & ROASTED VEGETABLE BRUSCHETTA By Sophie Domenge, Scarlet Restaurant Preheat oven to 350 degrees. Ingredients: 1 small piece of Pumpkin 1 small Red Onion 1 small Eggplant 1 med Zucchini 2-3 Tomatoes 3-4 tbsps Herbs de Provence OR Italian seasoning Olive oil and extra virgin olive oil - to taste Sea salt - to taste Cracked black pepper - to taste Bread for the Bruschetta (foccacia or baguette of your choice) 1 tub Soft cheese (mascarpone or Philadelphia cream cheese) 1 tub Goat cheese crumbles Fresh thyme 1. Cut your veggies into 1/2inch cubes thereabouts with exception of the tomatoes and onion. Cut the tomatoes and onion into thin wedges. 2. Toss each individual veg with a enough olive oil to lightly coat, a sprinkling of the dried herbs and a pinch of sea salt 3. Place on a baking sheet lined with greaseproof paper. 4. Roast until nicely cooked through. (I like to roast each veg separately as some cook quicker than other) 5. Take your bread of choice & cut to desired size. Place on a baking sheet and drizzle with olive oil. Place in your preheated oven and immediately turn the oven off. Toasts will dry out and become crisp. Leave to cool fully. To assemble: Spread a nice dollop of your soft cream cheese on to your toast. Gently place your veggies on to the toasts, crumble the goat cheese on top and finish with a little fresh thyme leaves. Drizzle with a little extra virgin olive oil if needed and some cracked black pepper. delicious RECIPES MARSHMALLOW INFUSED SPRINKLETINI COCKTAIL By Ross King of Raising The Bar 1. Cut up large marshmallows and place in a large jar 2. Pour in a bottle of original ABSOLUT Vodka 3. Cover for 24 hours. Strain back into the Vodka bottle through a wet cheesecloth or fine strainer. 4. Mix a teaspoon of water or milk with a 1/4 cup of icing sugar. Gradually mix in enough liquid that the mixture takes on a smooth consistency and just starts to run. Put this mixture on a flat plate and lightly rim each cocktail glass. 5. Pour sprinkles onto another flat saucer and turning the cocktail glass upside down, dip the edge into the sprinkles. 6. Pour half marshmallow infused Vodka into glass and top up with Sprite. Add a few drops of Cherry syrup if you wish for further flavour. 7. Serve to guests for a delicious before or after dinner drink. LIVING BARBADOS NOVEMBER 2014 - MARCH 2015 45